White Creamy Soup Base (For Thick Stew)

Prep time: 30 minutesCooking time: 30 minutesTotal time: 1 hour


This hearty stew, if made with potatoes and vegetables, will be so thick you can almost eat it with a fork! It's one of our favorite winter-time meals--warm and filling. For a hot meal sack lunch, it does great in a thermos jar. Our favorite vegetables to use in this stew are: potatoes, carrots, cabbage, broccoli, and sometimes we like to put chick peas in it for added protein. But I've also used green beans, peas, and other vegetables as well. Choose your favorites!


1⁄3 c
cashews or almonds (Can use coconut milk in place of nuts and water)
4 c
frozen corn (OR 2 c. cooked rice, millet, oatmeal, or any other leftover cereal, cold or hot)
2 c
vegetable water (from soup)
2 T
Country Style Seasoning (See recipe in Miscellaneous category)
2 T
dried parsley
1⁄2 t
dried summer savory (also called savory, opt.)
1⁄2 t
dried marjoram (opt.)
3 T
cornstarch or arrowroot powder


CHOP vegetables into kettle.

POUR boiling water to barely cover vegetables.

ADD Country Style Seasoning to vegetables.

SIMMER over medium-high heat until vegetables are almost done.

BLEND nuts, corn (or leftover cereal) and soup water until very smooth.

POUR into vegetables.

BOIL for 2 minutes, stirring constantly until thick.

ADD optional herbs.

SHUT off heat and let sit for 15-30 minutes before serving, or chill if serving the next day.


Be sure to always use fresh onion and minced garlic in your vegetable soups--it adds a world of flavor that no seasoning can ever compete with! Celery is an optional flavor ingredient, if you have some old celery that needs to be used up!