đż Straightforward Veggie Stew By elavegan
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Recipe:
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Elements
1 tbsp oil
1 medium white onion diced
Three medium (200 g) carrots diced
5 small (500 g) potatoes chopped
1 medium (70 g) stalk celery with greens, finely sliced
Three garlic cloves minced
half to 1 tbsp recent thyme or 1 tsp dried (*see notes)
half to 1 tbsp recent rosemary or 1 tsp dried
half to 1 tbsp recent oregano or 1 tsp dried
1 half tsp sea salt or to style
half tsp black pepper or to style
1/Three tsp nutmeg
1/Four tsp smoked paprika
1/Four tsp crimson pepper flakes or much less if delicate to warmth
Three cups (720 ml) vegetable broth or water
2 1/Three cup (350 g) frozen peas (*see notes)
half cup (120 g) dairy-free heavy cream or canned coconut milk
2 tbsp cornstarch or arrowroot flour
half cup (120 ml) white wine or extra vegetable broth (*see directions)
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Directions:
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Warmth oil over medium warmth in a pan and add the onion. Sauté for about 2-Four minutes, stirring continuously.
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Add carrots, potatoes, celery, garlic, and all herbs + spices. Sauté for an additional one minute, then add vegetable broth.
Deliver to a boil over excessive warmth. Prepare dinner for about 5 minutes, then add the frozen peas and cook dinner for 15 extra minutes or till veggies and peas are softened.
In a small bowl, combine cornstarch with vegan heavy cream or canned coconut milk with a whisk.
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Pour the milk into the stew, additionally add white wine (or use extra broth/or plant-based milk for a creamier soup) and let simmer for an additional 3-Four minutes.
Style and alter seasonings. Add extra salt/pepper/spices to style. You may mix half of the soup with an immersion blender to make it creamier.
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Garnish with recent herbs (elective) and luxuriate in! Retailer leftovers lined within the fridge for as much as Three days. The stew could be frozen!
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