Ingredients:
- 1 Tablespoon olive or coconut oil
- 1 Medium White Onion, diced
- 3 Medium Carrots, diced
- 5 Small Potatoes, chopped
- 3 Medium Celery Stalks, sliced finely
- 3 Garlic Cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1.5 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1/3 teaspoon nutmeg
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 3-4 1/2 Cups Chicken Broth (or Vegetable Broth to make it Vegan)
- 2 1/3 Cups Frozen Peas
- 1/2 Cup coconut Milk
- 2 Tablespoons Cornstarch
Directions:
- Heat oil over medium heat in a large stock pot, add the onion and saute for 2-4 minutes, stirring frequently.
- Add Carrots, potatoes, celery, garlic, and all herbs and spices. Saute for another minute and then add 3-4 cups broth (depending on how "soupy" you like it.
- Bring to a boil over high heat. Cook for about 5 minutes, then add frozen peas and cook for 15 more minutes, or until veggies and peas are softened.
- In a small bowl, mix cornstarch with coconut milk and whisk together.
- Pour milk mixture into the stew, add 1/2 cup broth and let simmer for 3-4 minutes.
- Taste and adjust seasonings. Add S+P to taste. You can blend half of the soup in a blender to make it creamier (or use immersion blender to the amount of blending that you like!)
No comments:
Post a Comment