Veggie Potpie Soup

Published March 12, 2012 by Vegan Derby Cat Party

Since I was SO behind on posts, I’m going to pepper in a few cooking posts with the restaurant reviews from our recent travels. A few weeks ago I had Thomas pick out a few meals from Appetite for Reduction. Around the same time we also found a cheap bag of TSP (TVP chunks) at WF that we couldn’t resist buying. The two meetup in this adapted version of Isa‘s Veggie Potpie Stew from AFR. The TSP chunks taste even better the next day after soaking up all the flavors. Speaking of the next day, I added 3 cups of water to it on day 2 (it thickens up a lot!),  along with half a bag of frozen, chopped spinach to give it a delicious little makeover as a second dinner. I served it with my drop biscuits for a warm, comforting, healthy dinner. Enjoy!

Veggie Potpie Soup

olive oil for misting

1 medium onion, chopped
3 cloves garlic, minced
1.5 tsp. dried sage
1/2 tsp. salt
fresh ground pepper

1/2 c. split peas
6 c. filtered water + 2 bouillon cubes
1 c. TSP chunks, optional

3 small potatoes, cut into small pieces
1/2 lbs carrots, cut into 1/2″ chunks
3 small zucchini, chopped

1 tbsp. dried thyme
1 c. filtered water
1/4 c. flour
1 c. frozen peas

Directions:

1. Mist a 4-5 qt pot lightly with olive oil, add onions, and raise to low-medium heat. Cook until translucent. Add garlic, sage, salt & pepper, and cook another minute.

2. Add split peas, water and bouillon, and raise to a boil. After 5 minutes, add potatoes, carrots, zucchini, and TSP chunks (if using). Cover and simmer 25-30 minutes, stirring occasionally.

3. Whisk the flour into the cup of water, to dissolve it fully, and add it to the pot along with the last of the thyme and frozen peas. Simmer, uncovered, for about 10 more minutes. It thickens up quite a bit, and even more so overnight.


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(4. The next day I added 3 c. of filtered water & half a bag of frozen, chopped spinach.)

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