Mom’s Vegetarian Pot Pie Soup
This delicious and hearty soup is a vegetarian twist on the classic pot pie. It’s packed with vegetables and flavor, and is sure to be a hit with the whole family.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 1/4 cup vegan butter
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery and cook until softened, about 5 minutes.
- Add the thyme, oregano, basil, salt, and pepper and stir to combine. Cook for 1 minute.
- Add the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
- Add the peas and corn and simmer for 5 minutes.
- In a small bowl, whisk together the flour, almond milk, nutritional yeast, and vegan butter until smooth. Slowly pour the mixture into the pot and stir to combine.
- Increase the heat to medium and cook, stirring constantly, until the soup thickens, about 5 minutes.
- Serve hot.
Nutritional Information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 24g
- Protein: 6g
- Fiber: 4g
