Veggie Pot Pie Soup
Who needs chicken? This veggie pot pie soup is rich and hearty, and completely vegan. Unless you can't help but toss in a handful of cheese, in which case it will be a delightfully vegetarian meal. And you will sing praises to yourself for being a veggie rockstar.
Ingredients
- 3 tablespoons Earth Balance spread or butter
- 1 small onion finely chopped
- 4 cloves garlic finely chopped
- 2 large carrots diced
- 4 stalks celery diced
- 64 ounces veggie broth
- 16 ounces gnocchi potato pasta dumplings, you'll find them your grocers pasta aisle
- 3 tablespoons flour
- 3 tablespoons water
- 1 1/2 teaspoons dill
- 1/2 teaspoon Italian Seasoning
- 1-2 teaspoons garlic salt
- fresh ground pepper
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 cup frozen peas
Instructions
- In an extra large pot, melt a tablespoon of Earth Balance (or margarine or butter) over medium-high heat. Add the onion and garlic and cook 2-3 minutes until softened. Add the carrots, celery, and veggie broth. Cover the pot and bring to a boil. Reduce heat and allow to simmer for 8-10 minutes.
- Remove the lid from the pot, then bring soup to a boil once again. Add the gnocchi to the boiling water. Cook 3-5 minutes, or until the gnocchi is softened. Reduce the heat once again. In a small bowl, melt the remaining 2 tablespoons of Earth Balance. Whisk in the flour and water. Slowly pour the flour mixture into the soup, stirring it quickly to mix the flour throughout the soup. Toss in the dill, Italian seasoning, and add enough garlic salt and pepper to taste.
- Turn the heat up once more, stir until the soup is thickened. Toss in the frozen corn, green beans, and peas. Cook for 1-2 minutes or until the frozen veggies are thawed.