Recipe: Comforting Veggie Stew

 

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: 

1. Heat oil over medium heat in a large stock pot, add the onion and saute for 2-4 minutes, stirring frequently.
2. 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.
3. 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.
4. In a small bowl, mix cornstarch with coconut milk and whisk together.
5. Pour milk mixture into the stew, add 1/2 cup broth and let simmer for 3-4 minutes.
6. 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!)