This Pot Pie Soup Transforms The Classic Comfort Food Into A Hearty, Plant-based Bowl Of Goodness
Pot Pie Soup transforms the classic comfort food into a hearty, plant-based bowl of goodness. Packed with tender vegetables, creamy broth, and flaky crouton toppings, this soup offers all the flavors of pot pie with a lighter, more nourishing twist. Loaded with fiber and vitamins from vegetables like carrots, peas, mushrooms, and potatoes, this soup is as nutritious as it is delicious. The dairy-free broth provides creaminess without the heaviness, making it a satisfying yet health-conscious meal. Serve it as a cozy dinner or a warming lunch that feels like a hug in a bowl.
Ingredients
2 tbsp butter (or vegan)
3 tbsp olive oil
5 cloves garlic, minced
1/2 yellow onion
1 cup celery, chopped
1 cup carrots, chopped
2 russet potatoes, pealed and chopped
1 container mushrooms
1 cup frozen peas
4 cups vegetable stock
2 cups cashew milk
1/3 cup flour (or chickpea flour or cornstarch)
1 tsp rosemary, chopped
1 tsp sage, chopped
Salt and pepper to taste
Parmesan to garnish (optional vegan)
Puff pastry (optional)
Preparation
1. In a large pot, heat the olive oil and butter over medium heat. Once melted, add the garlic and onion. Saut until the onion is translucent and fragrant, about 3-4 minutes.
2.Add celery, carrots, and potatoes. Cook for about 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
3.Add mushrooms and continue cooking for another 3-4 minutes, until the mushrooms release their moisture.
4.Sprinkle in the flour, stirring to coat the vegetables, and cook for another 1-2 minutes.
5.Slowly add the vegetable stock, stirring constantly to avoid lumps. Pour in the cashew milk and add rosemary, sage, salt, and pepper. Bring the soup to a simmer.
6.Reduce heat to low, cover, and let simmer for about 20-25 minutes, or until potatoes and vegetables are tender.
7.Stir in the frozen peas and cook for another 5 minutes.
8.Taste and adjust seasoning as needed. Serve hot with a sprinkle of Parmesan. Optional to add puff pastry on the side to dip into soup.