Creamy potato stew

A colorful stew that can be enjoyed with two delicious variations. The fat-free version gets its creaminess from additional potatoes, the fat-free option contains coconut or almond milk.

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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