Imagine a bowl of pure comfort that combines the nostalgic flavors of a classic pot pie with a wholesome, plant-based twist. This Vegan Pot Pie Soup is not just a meal; it's a warm hug in a bowl that will transform your dinner routine and leave you craving more. Packed with tender vegetables, creamy broth, and incredible flavor, this recipe proves that vegan cuisine can be both incredibly satisfying and mouthwateringly delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup diced potatoes
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup non-dairy milk
- 2 tablespoons flour
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Prepare all vegetables by washing, peeling, and dicing potatoes, carrots, celery, and onion. Mince the garlic cloves finely.
- Heat a large pot over medium heat. Add a small amount of vegetable oil or vegetable broth for sautéing.
- Sauté the chopped onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring continuously to prevent burning.
- Incorporate diced potatoes, carrots, and celery into the pot. Stir to combine with the onions and garlic.
- Pour in the vegetable broth, ensuring all vegetables are mostly covered. Bring the mixture to a gentle boil.
- Reduce heat to low-medium and simmer the vegetables until they are tender, about 15-20 minutes.
- In a separate small bowl, whisk together flour and non-dairy milk until smooth, creating a thickening slurry.
- Slowly pour the milk-flour mixture into the soup, stirring constantly to prevent lumps from forming.
- Add dried thyme, salt, and pepper. Stir to distribute seasonings evenly.
- Continue cooking for an additional 5-7 minutes until the soup reaches a creamy consistency and vegetables are completely tender.
- Taste and adjust seasonings as needed. If the soup is too thick, add more vegetable broth; if too thin, continue simmering.
- Remove from heat and let stand for 2-3 minutes before serving in warm bowls.
Tips
- Vegetable Prep is Key: Dice your vegetables uniformly to ensure even cooking and a consistent texture throughout the soup.
- Layer Your Flavors: Sauté the onions and garlic first to build a deep, rich flavor base before adding other vegetables.
- Thickening Technique: When creating the flour and non-dairy milk slurry, whisk thoroughly to prevent lumps and ensure a smooth, creamy consistency.
- Adjust Consistency: Don't be afraid to add more vegetable broth if the soup is too thick, or continue simmering if it's too thin.
- Enhance Flavor: Consider adding a splash of nutritional yeast for extra depth, or fresh herbs like parsley for a bright finish.
- Make Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make a larger batch for meal prep.
- Customize Your Soup: Feel free to add other vegetables like peas or corn, or swap out herbs to suit your taste preferences.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 22g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
