Vegan Pot Pie Soup
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This thick and creamy vegan pot pie soup is filled with veggies, vegan chicken, and fresh herbs. It’s just like the classic but in soup form!
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Ingredients
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Sauté the onions and carrots for 3-4 minutes or until the onions become translucent. Add the garlic to the pot and stir as it cooks for 1 minute.
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Stir in the flour for 1 minute to coat the vegetables. Mix the cornstarch into the plant-based milk until smooth.
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Add this to the pot along with the broth, seasoning, rosemary, and potatoes.
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Stir occasionally as it cooks (uncovered) for 15-20 minutes or until the potatoes are fork-tender.
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Add the frozen vegan chicken and add them to the chowder along with the peas. Cook for 4-5 more minutes until they are heated through.
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Enjoy! Click the link below for the full recipe and other helpful tips.
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