Instructions:
- Heat oil over medium heat in a pan and add the onion. Sauté for about 2-4 minutes, stirring frequently.
- Add carrots, potatoes, celery, garlic, and all herbs + spices. Sauté for a further one minute, then add vegetable broth.
- Bring to a boil over high heat. Cook for about 5 minutes over low-medium heat, then add the frozen peas and cook for 15 more minutes, or until the veggies and peas are softened, stirring occasionally.
- In a small bowl, mix cornstarch with vegan heavy cream or canned coconut milk with a whisk.
- Pour the milk into the stew, also add white wine (or use more broth/or plant-based milk for a creamier soup) and let simmer for a further 3-4 minutes.
- Taste and adjust seasonings. Add more salt/pepper/spices to taste. You can blend half of the soup with an immersion blender to make it creamier.
- Garnish with fresh herbs (optional) and enjoy! Store leftovers covered in the refrigerator for up to 3 days. The stew can be frozen.
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