Veggie Pot Pie Soup

Things I changed:

  • Some of the amounts (more veggies, more broth)

  • The cook time (felt obligated to bring to a boil and then simmer for 13 min)



Recipe by Contentedness Cooking | Serves: 4 | Time: ~25 min


Ingredients

Oil for sauteing (I used black truffle infused EVO)

5 medium-sized #potatoes, cubed (I kept the skins on

3/4 cup #corn

4 cloves garlic, minced

2 cups vegetables (#peas, #carrots, celery, onions, shredded #BrusselsSprouts)

1.5 cup coconut milk

4 cups vegetable broth, homemade to reduce sodium

salt, pepper to taste

Nutmeg, thyme, and rosemary, to taste


Instructions

Start with a large pot. Add a bit of oil. Add the cubed potatoes, vegetables and garlic. Saute everything for around 2 minutes and keep stirring.


Finally add vegetable broth, coconut milk, optional nutmeg, thyme, rosemary. Season with salt and pepper. Bring to a boil, then reduce heat to simmer the coup. Cook for around 13 minutes, serve in bowls, yum.


Journal


Food & Drink: Veggie packed day!

Probably 6 glasses of water

1 cup of coffee

2 cups of decaf

Peanut butter lentils for breakfast

Black bean salad sandwich for lunch (black beans, red bell pepper, avocado, red onion, tomatoes, lime juice, cumin, cayenne, salt, pepper)

Pot pie soup


Exercise

Forgot to wear my fitbit, but based off of google maps, I think I got in ~3 miles of walking

© 2018-2020 by Cate Urban | Privacy Policy

  • Instagram - Black Circle