Creamy potato stew

Ingre­di­ents for 3 ser­vings:

• 180g diced carrots
• 70g chop­ped onions 
• 2 stalks (not bun­ches) of chop­ped celery 
• 6 coar­se­ly chop­ped gar­lic cloves
• 450 g pota­toes cut into cubes 
• 1 tbsp Oni­on powder
• 1 teas­poon Gar­lic pow­der
• 1 teas­poon Papri­ka pow­der
• 1 tsp Atlan­tic Dul­se flakes
• 1 1/2 tbsp fresh thy­me or 1 1/2 tsp dried thy­me
• 1/2 tbsp fresh rose­ma­ry or 1 1/2 tsp dried rose­ma­ry
• 1 bay leaf
• 1 to 1 1/2 L Heal­ing broth or Vege­ta­ble broth or water 
• 140 g fresh or tha­wed fro­zen peas
• 2 tbsp fresh­ly squeezed lemon juice 
• 2 to 3 tab­les­poons fresh chi­ves for serving 

For the cre­a­mi­ness, fat­ty option: 

• 4 tab­les­poons arrow­root flour or pota­to starch
• 350 ml uns­weeten­ed coco­nut or almond milk 
• 1/2 tsp sea salt (optio­nal)

For the cre­a­mi­ness, fat-free option: 

• 450 g pota­toes cut into cubes 
• 1/2 tsp sea salt (optio­nal)

Pre­pa­ra­ti­on:

In a medi­um sau­ce­pan, sau­té the car­rots, oni­ons and cele­ry over medi­um heat until the oni­ons are slight­ly sof­ten­ed. If neces­sa­ry, add a litt­le water to pre­vent it from bur­ning. Add the gar­lic to the pot and con­ti­nue to sau­té for 1 to 2 minutes. 

Then add the pota­toes, oni­on pow­der, gar­lic pow­der, papri­ka pow­der, dul­se flakes, thy­me, rose­ma­ry and the bay leaf. Now add eit­her 1 1/2 liters of medi­cinal broth or water (for the fat­ty ver­si­on) or 1 liter of medi­cinal broth or water (for the fat-free ver­si­on), bring to the boil and let it cook wit­hout a lid until the pota­toes and oni­ons are soft, approx. 15 to 20 minutes. 

For the fat­ty Opti­on: Mix the arrow­root flour with the coco­nut or almond milk and stir into the soup, then add the peas. Bring to the boil brief­ly for 1 to 2 minu­tes and when the soup beco­mes thick, stir in the lemon juice. Then remo­ve the pot from the oven. 

For the fat-free Opti­on, steam the addi­tio­nal pota­to cubes until soft and then mix, skim­ming off as much liquid as pos­si­ble from the soup. Return the pure­ed pota­to mix­tu­re to the pot. Add lemon juice and peas and heat again until peas are hot. 

Divi­de into 3 por­ti­ons and gar­nish with the chi­ves to serve. 

Bon appe­tit!

Source: Heal your brain, the prac­ti­cal program

Pho­tos: Maar­ja Urb