Green Pea Veggie Soup (Forks Over Knives)

 1 c chopped onion (1 small-medium onion)

1 c chopped celery (3 stalks)

3 garlic cloves, minced

32 oz vegetable broth

1-1/2 lb red potatoes, cut into 3/4" pieces (4-1/2 c) (6-7 potatoes)

1/4 tsp nutmeg

2 c fresh green peas

2 c unsweetened milk

1 TB cornstarch

1/4 c chopped fresh herbs (parsley, dill, basil, chives)

sea salt

black pepper

In a large pot, cook onion, celery, and garlic over medium heat 5 minutes, stirring occasionally and adding broth 1 to 2 TB at a time as needed to prevent sticking. 

Add remaining broth, potatoes, and nutmeg then increase heat to high, bringing it to a boil. reduce heat, cover and simmer 10 minutes until potatoes are nearly tender. Stir in peas and cook 5 minutes.

In a small bowl whisk together milk, cornstarch, and 2 TB herbs. Add to soup and cook about 5 minutes or more until soup comes to a boil. Boil 1 minute. Season with salt and pepper and sprinkle in the rest of the herbs.