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Chick'N Pot Pie Soup (Plant Based)
Ingredients
  • Chick'N Pot Pie Soup
  • ¼ to ½ cup veggie broth for sautéing
  • 1 onion diced onion 2 leeks sliced (or celery or add both)
  • 3 carrots sliced
  • 8 oz mushrooms
  • Seasonings/Spices
  • 1 tsp garlic and onion powder
  • ¼ tsp thyme
  • ¼ tsp poultry seasoning
  • ¼ to ½ tsp ground sage
  • a dash of celery seed (optional)
  • 1 tbsp. nutritional yeast (optional)
  • 1 bay leaf Salt/Substitute and pepper to taste
  • 2 cups low sodium veggie broth (get a quality brand for more flavor)
  • ½ cup water ( to thin it out if it's too thick)
  • 3 to 4 small Yukon potatoes diced (pre-cooked for 7 to 10 minutes)
  • 8 oz of frozen peas ( half of bag)
  • 4 oz soy curls (soaked in broth and drained/half of bag)
  • 3 tbsp. gf flour
  • ¾ cup cashew cream or milk “homemade” (I blended soaked cashews and water) (or use any compliant plant based heavy cream substitute of choice)
Steps
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