A comforting vegetable stew is all I need on a cool winter day (despite that it never gets cold where I live, haha). But it can also get pretty “chilly” in the tropics (sometimes as low as 70 degrees Fahrenheit). I know this isn’t cold at all for most of you, however, if you are freezing right now, then make a bowl of this simple vegetable soup. 
Ingredients:
- 1 tbspoil
- 1 mediumwhite onion diced
- 3 medium(200 g) carrots diced
- 5 small(500 g) potatoes chopped
- 1 medium(70 g) stalk celery with greens, finely sliced
- 3garlic cloves minced
- 1/2 to 1 tbspfresh thyme or 1 tsp dried (see notes)
- 1/2 to 1 tbspfresh rosemary or 1 tsp dried
- 1/2 to 1 tbspfresh oregano or 1 tsp dried
- 1 1/2 tspsea salt or to taste
- 1/2 tspblack pepper or to taste
- 1/3 tspnutmeg
- 1/4 tspsmoked paprika
- 1/4 tspred pepper flakes or less if sensitive to heat
- 3 cups(720 ml) low-sodium vegetable broth or water
- 2 1/3 cup(350 g) frozen peas (see notes)
- 1/2 cup(120 g) dairy-free heavy cream or canned coconut milk
- 2 tbspcornstarch or arrowroot flour
- 1/2 cup(120 ml) white wine or more vegetable broth (*see instructions)
Recipe: Savory Slow Cooker Garlic Butter Beef & Potatoes
Now let’s talk temperature. A hot oil bath—think 350-375°F—is your ticket to the crispy outer layer you’re yearning for. And what about the type of potatoes, you ask? Russets have high-starch content, making them ideal for frying.
I start my Southern Potato Salad with regular russet potatoes. I cut any large ones in half so that they cook faster and I don’t bother peeling them until they’re done cooking. Then it’s really easy to scrape the skin off with a knife.
That’s not even counting all of the comments on my blog. I respond to every single question in the comments on my blog and sometimes that can be up to 100 a day. Phew.
To make mashed potatoes, boil potatoes until they’re soft, then mash them with a fork or potato masher.
