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Veggie Pot Pie Soup {vegan, gluten free, grain free}

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Veggie pot pie gets a makeover in soup form! Warm up with this hearty veggie pot pie soup flavored with robust vegetable stock, a variety of spices, and plenty of nutritious veggies, topped with a flaky crust! You won’t even know it’s good for you! Vegan, Vegetarian, Gluten Free option

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced well
  • 1 cup onion, chopped (I used a mixture of yellow and red onion, but use what you have on hand)
  • 3 cups mixed veggies, chopped, fresh or frozen and thawed (I used carrots, celery, onion, peas, corn, and string beans)
  • 1 ½ cups mushrooms, sliced (I used baby portabellas)
  • 1½ teaspoons whole wheat flour
  • 2/3 cup milk (I used unsweetened soy milk, but almond or dairy milk will work too)
  • ½–1 teaspoon black pepper
  • ½ teaspoon curry powder
  • ¼ teaspoon turmeric
  • Pinch of red chili flakes
  • Pinch of salt (more to taste)
  • 32 ounces vegetable stock
  • 1 15-ounce can great Northern beans or white cannelloni beans (drained and rinsed)
  • 2 bay leaves
  • Optional: 8 sheets puff pastry* & egg wash (1 egg white mixed with 1 tablespoon water)

Instructions

  1. In a large soup pot heat oil and garlic over medium heat. Once pan is completely hot, add onions and mixed veggies. Saute until onions begin to appear translucent. Then add mushrooms and continue to cook until they soften.
  2. Add flour and milk and stir until combined. Add spices and stir to combine.
  3. Add stock, beans and bay leaves to the soup and stir to combine. Bring to a boil, then reduce to a simmer. Allow to cook on low heat for about 20 minutes, until soup begins to thicken, and up to an hour.
  4. Taste, and adjust spices to your preference.
  5. Serve immediately, or allow to cool before storing in the refrigerator for up to a week. Enjoy!

For puff pastry topping*: Follow package instructions and allow the puff pastry to thaw. Once you are able to work with it, outline the shape of your oven-safe bowl and cut the puff pastry to size. Brush with water or egg wash and bake for about 25-30 minutes (follow package instructions).

*Omit for vegan and gluten free option.

Find it online: https://chelseyamernutrition.com/veggie-pot-pie-soup/