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This comforting, vegan vegetable pot pie soup is sure to hit the spot!


Servings

4

Total time

45 minutes

Cuisines

American

Courses

Dinner, Lunch


Ingredients

  • ¼ cup vegan Butter (or oil)
  • 1 onion (small, diced)
  • ¾ cup carrots (diced)
  • ½ cup celery (chopped)
  • 5 cloves garlic
  • 1 tsp dried parsley
  • ½ tsp thyme
  • ½ tsp sage
  • ¼ tsp rosemary
  • ¼ cup all-purpose flour
  • 6 cups vegetable stock
  • 1 cup cauliflower (chopped)
  • 3 red potatoes (medium, or gold, peeled and cubed)
  • ½ cup frozen peas
  • ½ cup frozen green beans
  • salt (to taste)
  • pepper (to taste)
  • drop biscuits (to serve with)


Method

  1. Melt vegan butter in a large pot on medium heat.
  2. Sauté onions, carrot, and celery until onions become translucent.
  3. Add in garlic, parsley, thyme, sage, and rosemary and saute for another 2 minutes.
  4. Stir in the flour.
  5. Whisk in 1 cup of the vegetable stock. Then, whisk in the remaining stock.
  6. Add the cauliflower, potatoes, peas, and green beans to the pot. Bring to a boil. Then simmer for 15-20 minutes, or until the potatoes are tender.
  7. Season with salt and pepper to taste.
  8. Serve as is or with vegan biscuits.
  9. View the recipe instructions at www.karissasvegankitchen.com

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