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+ servings

Creamy Vegan Summer Vegetable Stew (Vegan, Gluten Free)

Kelly Jensen
This creamy vegan summer vegetable stew is light, flavorful, and loaded with the best fresh garden produce the summer has to offer.  Naturally plant-based and gluten free, this is one healthy summer dish everyone at your table will absolutely love.
5 from 3 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner, Soup, Soup
Cuisine American
Servings 6 servings
Calories 214 kcal

Ingredients
  

  • 1/2 lb potatoes diced (I used small yellow potatoes)
  • 2 carrots sliced
  • 1 zucchini diced
  • 1 14 ounce can corn, do not drain
  • 2 bell pepper cut into strips, I used red and green
  • 2 cups chopped green beans
  • 2 cups Vegetable Stock
  • 1 teaspoon Herbes de Provence
  • 1/2 teaspoon garlic salt
  • 1 14 ounce can coconut milk full fat and unsweetened

Instructions
 

  • In a large soup pot add all the ingredients, except for the coconut milk.
  • Bring the soup to a boil and simmer on low heat for 40 minutes.
  • Remove from heat, add the coconut milk, and stir well to combine. Taste and adjust seasoning as needed.
  • Serve over rice, with crusty sourdough bread, or over a homemade biscuit and enjoy.

Notes

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I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 214kcalCarbohydrates: 15gProtein: 3gFat: 17gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 524mgPotassium: 516mgFiber: 4gSugar: 6gVitamin A: 1481IUVitamin C: 66mgCalcium: 27mgIron: 2mg
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