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Vegan Veggie Pot Pie Soup
CHELSEY AMER NUTRITION16Ingredients
70Minutes
1470Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 Tbsp. 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 veggies (mixed, chopped, fresh or frozen and thawed, I used carrots, celery, onion, peas, corn, and string beans)
- 1 1/2 cups mushrooms (sliced, I used baby portabellas)
- 1 1/2 tsp. whole wheat flour
- 2/3 cup milk (I used unsweetened soy milk, but almond or dairy milk will work too)
- 1 tsp. black pepper
- 1/2 tsp. curry powder
- 1/4 tsp. turmeric
- 1 pinch red chili flakes
- 1 pinch salt (more to taste)
- 32 oz. vegetable stock
- 15 oz. Great Northern beans (or white cannelloni beans, drained and rinsed)
- 2 bay leaves
- 8 sheets puff pastry (* & egg wash, 1 egg white mixed with 1 tablespoon water, optional)
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NutritionView More
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1470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1470Calories from Fat860 |
% DAILY VALUE |
Total Fat96g148% |
Saturated Fat25g125% |
Trans Fat |
Cholesterol<5mg1% |
Sodium1120mg47% |
Potassium560mg16% |
Protein24g |
Calories from Fat860 |
% DAILY VALUE |
Total Carbohydrate129g43% |
Dietary Fiber10g40% |
Sugars7g |
Vitamin A6% |
Vitamin C8% |
Calcium10% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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