Creamy Vegan Vegetable Stew with Sun Dried Tomato Broth

Step 1

In an upright blender, combine the sun dried tomatoes and non-dairy cream. Blend on high until completely smooth. Set this aside.

Step 2

Heat a large soup pot or Dutch oven over medium heat. Add 2 tablespoons of the oil from the jar of sun dried tomatoes and swirl it around.

Step 3

Add the onions, carrots, and celery to the pot and stir. Sauté until all of the vegetables are quite soft, about 10 full minutes. Season with salt and pepper.

Step 4

To the pot, add the garlic, nutritional yeast, thyme, dried oregano, chili, paprika, and bay leaves. Sauté this mixture until very fragrant, about 2 minutes. Add the tomato paste and stir. Cook for another full minute.

Step 5

Add the potatoes, zucchini, and corn to the pot and stir. Season again with salt and pepper. Pour in a bit of the vegetable stock and scrape up any brown bits at the bottom of the pot. Pour in the remaining vegetable stock as well as the sun dried tomato "cream," and stir. Place the lid on top of the pot, slightly askew.

Step 6

Bring the stew to a boil and then lower the heat to a simmer. Simmer the stew until potatoes are very tender, about 20 minutes.

Step 7

Once potatoes are tender, add the broccoli, cauliflower, and green beans. Give the stew another season with salt and pepper. Continue to simmer, partially covered, until the broccoli/cauliflower florets and green beans are tender, about 10-12 minutes.

Step 8

Stir in the coconut aminos and baby spinach. Once the baby spinach is wilted, check the stew for seasoning and adjust if necessary. Finish the soup with the chopped basil and extra black pepper if you like.