Cream of Chickenless Vegetarian Soup

Ingredients

• 1 cup thinly sliced carrots
• 1 cup frozen green peas
• 1 cup small diced potatoes (if red or gold leave peels)
• 1/2 cup thinly sliced celery
• 3/4 cup water
• 1/3 cup finely chopped onion
• 1/2 cup butter (1 stick)
• 1/3 cup oat flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper (I am a little more liberal on this)
• 1/4 teaspoon parsley flakes
• 1/4 teaspoon garlic powder
• 2 cups vegetable broth
• 2/3 cup milk (whole)
• 1 15oz can of Great Northern Beans (undrained)

Instructions

1. In a medium sized pot on medium-high, add carrots, potatoes, celery, peas, and water. Cook till vegetables are tender (about 15 minutes). Do not drain the water, keep this for the soup!
2. In a large pot, on medium add butter.
3. When butter has melted, add onions, cook till translucent (about 5 minutes).
4. Add flour, salt, pepper, parsley flakes and garlic. Cook for about 2 minutes.
5. Slowly add vegetable broth and milk. Reduce heat to medium-low, and cook till thickens (about 5 minutes).
6. When broth has thickened add vegetables and beans. Reduce heat to simmer, cook for a minute or two.
7. Serve!

Inspired by

If this looks familiar, it’s because it is! Essentially, this is the filling to the Chickenless Vegetarian Pot Pie recipe! There is a little added liquid, but aside from that, pretty much unchanged. I have been using oat flour in place of wheat flour as well.

Closing

What makes a great soup on a cold (or holi) day? A pie filling! What makes this even better? Some Italian Bread on the side!

Now, eating this in one sitting is a little much. I am uncertain how well this will keep in the fridge, so this might be a great recipe if you have a few guests over and you have other side items.

Try a cup, and it might turn into a bowl!