I made this recipe on a whim when I was craving something hearty, creamy and hot… not to mention Fall-ish.
One of my favorite things to do is get creative in the kitchen and this moment called for just that! Sweet potatoes had been sitting in a bowl on my counter for as long as I could remember, so I chose to use them. And the only frozen vegetables I could find in the freezer were green beans.
What I didn’t know at the time was that this Autumn Vegetable Pot Pie Soup would turn out to be one of my all-time favorite Strong.Bold.Healthy recipes! It is the perfect combination of sweet and creamy with a touch of greens to top it off.
Checkout the recipe below…
Ingredients (4 servings)
- 6 large carrots (sliced)
- 4 stalks celery (diced)
- 1 yellow onion (diced)
- 1 clove garlic (minced)
- 2 cups water
- 2 tsp. vegan chicken base (or regular chicken base if desired)
- 3 tbsp. vegan butter (or regular butter if desired)
- 1/4 cup whole wheat flour
- 2 1/2 cups oat milk (plain, full fat; or use another creamy plant or regular milk)
- 3 sweet potatoes (peeled & cubed; keeping the skin on makes this meal more nutrient-dense)
- 1/2 tsp. black pepper or more to taste
- 1 1/2 tsp. thyme
- 1 pinch nutmeg
- 1/2 tsp. rosemary
- 2 bay leaves
- 1 10 oz. bag frozen cut green beans
Directions
- In a large pot over medium heat, sauté the carrots, celery, onion and garlic. Cook until onions are translucent.*
- Meanwhile, cube the potatoes and set aside.
- When the onions are translucent, add the butter to the pot to melt. Then stir in the flour to coat the veggies.
- Add the water to the pot. As the water heats, stir in the vegan chicken base until it dissolves. Then add the milk and potatoes to the pot and bring to a boil. Stir in the pepper, thyme, nutmeg, rosemary and bay leaves. Cook for 10 minutes.
- Reduce to a simmer and stir in the frozen green beans. Continue to cook for 3-5 minutes until the veggies are tender, then remove from stove.
- Add more seasonings to taste. Remove the bay leaves to serve. Enjoy!
*Add a few dashes of vegetable broth or water to sauté the veggies.
If you are following the SBH Plant-Based 21-day Meal Plan, one serving of Autumn Pot Pie Soup is approximately:
- 3 servings Vegetables
- 1/2 serving Grains
- 1 serving Meat & Dairy Alternative
- 1 serving Healthy Fats
Note: Strong.Bold.Healthy does not promote calorie counting. However, being that some may use calorie counting as a tool to help maintain a healthy weight, 1 serving of Autumn Pot Pie Soup is approximately 393 calories. Nutritional information is a rough estimate.
