Disclosure: I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking with the contest. I was not compensated for my time.
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!
On these chilly days, there’s nothing I like to do more than have a lazy day around my apartment. I like to spend hours in the kitchen making something delicious to make my home smell like a home, binge watch Making a Murderer (or Food Network), and organize something. The weekend is the perfect time to make a big batch of soup to have on hand all week long, which is why I wanted to share this comforting recipe on a Friday (even though it’s 100% #MeatlessMonday-approved)!
When I was thinking of how to use Progresso’s Cooking Stock in a flavorful meal, my mind naturally wandered over to soup! I haven’t always been a huge soup person, but when it’s frigid out, there’s no other meal that comforts quite as much. Plus, eating broth-based soup is the perfect way to fill up without filling out…if ya know what I mean (it is still January after all)!
As I discussed on Monday, using vegetable stock is a GREAT way to add more flavor to your food without adding many calories or fat. In fact, Progresso’s new Cooking Stock is made without artificial flavors and with just 15-45 calories per serving, 95-420 mg sodium, and 0-1 gram fat per serving! When everyone is trying to eat a little healthier, what more can you ask for?
Instead of a traditional pot pie, I stretched this recipe into soup…
I added more stock, which imparts an extra layer of robust flavor…
and non-dairy milk, which added a decadent creaminess and more protein without excessive calories and fat!
I also added beans to make this veggie pot pie soup more filling and boost the protein content, which will help keep you full longer than just the vegetables.
You can use whatever veggies you have on hand, but I love the heartiness of mushrooms and a traditional pot pie mix of peas, carrots, celery and onions! If you eat meat, adding cooked chicken and/or using chicken stock would also work here!
Once the soup is cooked you can divide it into individual oven-safe bowls, top with store-bought frozen and thawed puff pastry and cook for an additional 20 minutes…but this step is totally optional (and not vegan, nor gluten free, FYI!)!
And makes it feel a little fancy
- 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)
- 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.
- Add flour and milk and stir until combined. Add spices and stir to combine.
- 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.
- Taste, and adjust spices to your preference.
- Serve immediately, or allow to cool before storing in the refrigerator for up to a week. Enjoy!
Happy weekend cooking