When you're in need of some tender loving care, tuck into this warm supper. A variety of fresh vegetables soaks up the herbaceous broth, while portobello mushrooms give rich flavour and meaty texture to this thick classic-style stew. Fresh rosemary and parsley have a lovely depth of flavour that develops with time, so don't be afraid to freeze any leftovers for later! You may try these healthy vegan lunch ideas right now.
Serving Size: make 10 cups
Prep Time: 20 mins
Cook Time: 40 mins
Ingredients:
2 medium portobello mushrooms
3 medium carrots, sliced
1/3 cup tomato paste
2 lb. white potatoes, peeled and cube cut
11/2 large yellow or white onions, chopped
3 ribs celery
11/2 cups thawed frozen peas
6 cloves garlic, minced
1 tbsp dried Italian seasoning
1 tbsp paprika
2 tsps finely chopped fresh rosemary
1/2 cup chopped fresh parsley
Direction:
1- Cook onions, carrots, and celery in a Dutch oven or soup pot with 1 tablespoon water for 8 minutes over medium-high heat, stirring often and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. After adding the mushrooms and garlic cook for 5 minutes more, stirring often and adding water as needed.
2- Combine the potatoes, tomato paste, Italian spice, and paprika in the pot. Add 5 cups of water to the mix. Bring to a boil, then lower to medium-low heat. Add the rosemary and mix well. Cook for 15 minutes, covered, stirring periodically. Cook, covered, for another 5 minutes or until carrots and potatoes are soft.
3- Transfer 2 cups of the mixture to a blender. Cover and blend until smooth. Return to soup pot. Stir in parsley.