Soup is literally all I crave right now, and this one is so cozy and delicious! It's filled with veggies and fresh herbs, and topped with a puff pastry crust. It gives the feel of a veggie pot pie with much less effort. And big points for being able to make this recipe all in one big pot for easy clean up! I might add this to the Christmas menu.
Hope you enjoy xo
ingredients
1 tbsp olive oil
1 tbsp minced garlic
1/4 cup mined shallot
1 large yellow onion, diced
4 large carrots, peeled and chopped
4 celery stalks, chopped
1/2 chopped potatoes
1 can of corn (15 oz)
1 package sliced cremini mushrooms (8 oz)
1/4 cup butter
1/4 cup AP flour
2 tbsp 1% milk (can sub for any type of milk you prefer)
4 cups vegetable broth
1 head of broccoli, chopped
2 tbsp fresh chopped thyme
1 tbsp red pepper flakes
salt and pepper to taste (~1 tsp of each)
1 egg
7 oz puff pastry
recipe (makes 6 servings)
in a dutch oven over medium heat add olive oil, garlic, shallots, onion, carrots and celery with a pinch of sea salt
cook for 5-8 mins until fragrant and then add potatoes, corn, and mushrooms
cover and cook for 20-25 mins (stirring occasionally)
add the vegetable broth and then make your roux
melt butter in a pan over medium-low heat and sprinkle in flour while the butter and flour stirring constantly for 3-5 mins until you get a smooth uniform sauce
add the roux to the soup along with milk and stir
add broccoli florets, thyme, red pepper flakes, and salt and pepper
cover to cook for another 15 mins (stirring soup occasionally)
while the soup continues to cook make your puff pastries
preheat oven to 375F and lay your pastry dough on a flat surface for cutting
use the bowl you plan to plate your soup with to cut a shape of pastry dough to match
place the cur pastry dough onto a sheet pan sprayed with olive oil
which an egg in a small mixing bowl, and lightly brush the pastry with the egg wash
place into the oven and bake until pastries are fluffy and golden brown, about 6-8 mins
pour the soup into the bowl for plating, top with your pastry dough and some thyme leaves to garnish, and enjoy!
prep time: 1 hr 15 mins
nutrition per serving: 453 calories, 11g protein, 42g carbohydrate, 25g fat, 8g fiber, 788 mg sodium.
Yum! Do you not add water, stock or broth to the soup though? The only liquids in the ingredients list are 1 tbsp of olive oil and 2 tbsp of milk but it looks like something else has been added to get soup and not just cooked vegetables.