Creamy Vegan Pot Pie Soup

• 分量: 6 servings
• 調理時間: 15 minutes
• 総時間: 45 minutes

材料

2 tbsp olive oil

1/2 medium yellow onion, diced

1 shallot, sliced or diced

2 carrots, sliced or diced

3 stalks celery, sliced or diced

6-8 cloves garlic, crushed with a garlic press

8 leaves sage, sliced

2 cups cauliflower florets, cut into bite sized pieces

2 medium Yukon gold potatoes or 8 baby potatoes, cubed

1, 15 oz can white beans or chickpeas, rinsed and drained

2 cups unsweetened soy or almond milk (heated on the stove top or in the microwave until hot)

4 cups water

2 vegan chicken/vegetable bouillon cubes

2 tbsp nutritional yeast

10 thyme sprigs

1 bay leaf

3/4 cup frozen peas

1 tbsp white wine vinegar, optional

Salt and pepper to taste

Almond Crackers or Baked Puff Pastry*

手順

Heat a large soup pot and warm your oil. Add in the onions and shallot with a pinch of salt and sauté for 2-3 minutes.

Stir in the carrots and celery and continue to sauté until softened. To the pot add the garlic and sage and sauté until fragrant.

Add in the cauliflower, potatoes, white beans, hot milk, water, bouillon cube and nutritional yeast. Give the pot a good stir to combine then add the thyme and bay leaf and bring to a low simmer, cover with a lid to cook for 15 minutes or until potatoes are cooked through.

Remove the bay leaf and thyme sprigs then take 2 cups of the soup and place in a blender to blend until smooth then pour back into the pot along with the frozen peas.

Taste the soup and adjust to taste by adding salt, pepper and the white wine vinegar as needed. Serve topped with fresh parsley and some almond flour crackers as desired.