Course Type
Soup
Dietary Restrictions
Gluten-free, Vegetarian
6-8 Servings
Ingredients
2 tbsp olive oil
1 large onion, finely chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves of garlic, minced
2 large potatoes, peeled and diced
1 cup of peas
4 cups of vegetable broth
2 tbsp elfroot (or substitute with thyme or rosemary if elfroot is not available)
Salt and pepper to taste
1 tbsp flour
2 tbsp water
Cooking Utensils
Large pot
Wooden spoon
Knife
Peeler
Bowl
Instructions
1. Heat the olive oil in a large pot over medium heat.
2. Add the onions, carrots, and celery to the pot and sauté until they begin to soften (around 10 minutes.)
3. Add the garlic and cook for another minute.
4. Add the potatoes and peas, followed by the vegetable broth and elfroot (or the substitute herb.)
5. Bring the mixture to a boil then reduce heat, cover the pot, and let the stew simmer for 20-25 minutes until the vegetables are soft.
6. Mix the flour and water in a small bowl to create a paste, then stir this into the stew to thicken it. Continue to cook for another 5 minutes.
7. Season with salt and pepper to taste before serving.
