PREP TIME 30 mins

COOK TIME 30 mins

COURSE Main Course

SERVINGS 15

INGREDIENTS 

  • 2 medium Medium White Onion Diced (520g)
  • 6 medium carrots Diced 1cm sized peices (640g)
  • 10 small Potatoes dice in 1cm cubes approx (1050g)
  • 4 medium Celery Celery stalks with greens, finely sliced (300g)
  • 10 small Garlic Cloves Minced (30g)
  • 4-6 tsps fresh thyme or substitute 1 tsp dried
  • 4-6 tsps fresh rosemary or 2tsp dried
  • 4-6 tsps fresh oregano or 2 tsps dried
  • 2 tsps sea salt
  • 1 tsp nutmeg ground
  • 2 tsp Smoked paprika
  • 1 tsp red pepper flakes more if you like it hot
  • 2 litre vegetable broth or 4 veg stock cubes
  • 650 grams frozen peas
  • 200 grams canned coconut milk
  • 100 grams vegan single cream
  • 4 tbsp corn-starch or arrowroot flour
  • 300 ml white wine or more vegetable broth
  • 1 medium lemon juiced, without flesh or peel
  • 500 g cannellini beans optional

INSTRUCTIONS 

  • Add oil to medium pan and sweat the onion, saute for 2-4 mins stirring frequently
  • Chop and add the celery shortly afterwards
  • Add carrots, potatoes, and all the herbs and spices. Saute for further one minute.
  • Add in the coconut milk
  • add the vegetable stock – or you can just crumble the cubes in and add the hot water – same difference.
  • Bring to boil over a high heat. Cook for about 5 minutes then add the frozen peas and cook for 15 more minutes or until veggies and peas are softened
  • In a small bowl, mix corn startch with vegan heavy cream or canned coconut milk with a whisk
  • Pour the milk into the stew , also add white wine (or use some more broth or plant-based milk for a creamier soup)and let simmer for a further 3-4 minutes
  • Remove 6 ladles full of soup including chunks and thoroughly blend in a jug with a a stick blender – return to the pan and mix well
  • Taste and adjust seasonings, add more salt and pepper and spices to taste. You can blend half of the soup with an immersion blender to make it creamier
  • NOTES
  • Store leftovers in the refrigerator for up to three days. The soup can be frozen.
  • Garnish with fresh herbs (optional) and enjoy!
  • Portion up any that you have left into 325g portions in take-away containers and freeze.