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Ingredients
  • 1 tbsp oil
  • 1 medium white onion diced
  • 3 medium ( 200 g) carrots diced
  • 5 small ( 500 g) potatoes chopped
  • 1 medium ( 70 g) stalk celery with greens, finely sliced
  • 3 garlic cloves minced
  • ½ to 1 tbsp fresh thyme or 1 tsp dried (see notes)
  • ½ to 1 tbsp fresh rosemary or 1 tsp dried
  • ½ to 1 tbsp fresh oregano or 1 tsp dried
  • 1 ½ tsp sea salt or to taste
  • ½ tsp black pepper or to taste
  • ⅓ tsp nutmeg
  • ¼ tsp smoked paprika
  • ¼ tsp red pepper flakes or less if sensitive to heat
  • 3 cups ( 720 ml) low-sodium vegetable broth or water
  • 2 ⅓ cup ( 350 g) frozen peas (see notes)
  • ½ cup ( 120 g) dairy-free heavy cream or canned coconut milk
  • 2 tbsp cornstarch or arrowroot flour
  • ½ cup ( 120 ml) white wine or more vegetable broth (*see instructions)
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