Veggie Pot Pie

Yeah! It is fall which means soup season! One of Jon’s favorites is veggie pot pie. I started off the soup filling by sautéing some onions, then adding potatoes and minced garlic. After everything had softened a bit, I added lots of veggie broth, thyme, and, fresh ground pepper. When the soup came to a low boil, I then added the peas and corn, and covered everything to simmer for a while.

While the soup was cooking, I made the pie topping. Normally, I bake the pot pies in the oven with the topping on my mini soup crocks, but I decided to go for a slightly more elegant (and less messy) approach. I mixed up a vegan version of drop biscuits from Joy of Cooking, but made larger versions that would perch on top of the soup.

Once the biscuits were done, the soup was also almost ready. I added some cornstarch to thicken it, plus a little red wine vinegar to add a little sharpness. I ladled the soup into bowls, then perched the biscuits on the top. What a great and comforting fall meal!

20120929-110521.jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s