Plant-Based Chicken Pot Pie Soup

 

This chick'n pot pie soup is hearty and tasty. It is made with about 140 g of Butler's soy curls and makes about 6 adult servings. 

Ingredients

CASHEW CREAM

1/2 cup cashews soaked and spun up smooth in 1 cup water (set aside)

SOUP

water or veggie broth for saute

8 cups water

2 red onions, diced

2 ribs celery, sliced fine

2-3 cups mushrooms, sliced

3 medium carrots, diced

1 medium potato, peeled and diced

1 tablespoon chicken-like seasoning

1 teaspoon poultry seasoning

2 cups frozen peas

1/4 cup parsley, fine chopped

140 g. dry soy curls and hot water to cover

1 tablespoon olive oil

Salt and pepper

NOTE: You may wish to make baking powder biscuits to eat with the soup. You can find recipes online, ask your Grandma for her recipe, or prepare a commercial mix.

See what this delectable vegan pot pie soup / casserole filling looks like...

METHOD:

1. Saute onions, mushrooms, and celery.  Saute for 5 to 10 minutes.

2. Add in seasonings

3. Add in carrots, and potatoes, and add water to cover. Cook until tender.

4. Cover soy curls in warm water for 10 minutes. Press excess water out and dry as well as possible. Then heat olive oil in a frying pan and toss the curls until coated and lightly cooked. Add extra warm water to prevent curls from burning.

5. Add peas to the hot soup and cook on medium for 5 to 10 minutes.

6. Stir in cashew cream.

7. Add soy curls to soup and cook for another 10 minutes, stirring to prevent sticking. Add more water if required.

8. Add salt, pepper, and chopped parsley before serving.

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