Name: Cozy Vegan Shepard's Pie Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 Large Yellow Onion; 1 10 oz Bag Mixed Vegetables (Peas, carrots, green beans, and corn); 2 Cans Brown Lentils; 1 Cup Mushroom Broth ((Use vegetable broth if unavailable)); 4 Cups Vegetable Broth; 4 Tablespoons Vegetable Flour (Tapioca, chickpea, all purpose) ((See notes)); 1/2 Teaspoon Ground Sage; 1/2 Teaspoon Ground Thyme; Salt & Pepper ((To taste)); Curly Parsley ((For garnishing)); 2 Pounds Potatoes ((Russet, red, or even yellow) (I use Russet)); 1/4 Cup Unsweetened Oat Milk ((more or less as necessary)); Salt & Pepper ((To taste))

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This vegan shepard’s pie soup is a must make in the fall recipe! It’s cozy, full of flavor, and very filling. The warm veggies make this recipe very nutritous and your gut with thank you. Scoop on some warm, fluffy mashed potatoes and one bowl will leave you feeling satisfied.

This recipe is great to make when you’re feeling very hungry, or have a long week coming up and you’ll need a nice meal to ready to go. Perhaps you have plenty of mouths to feed? This dish is perfect! You can always add more veggies and broth to make it stretch further and further. It’s very easy to make and yeilds plenty of leftovers. This is also a crowd pleasing dish, as it does not include ingredients with an “aquired” taste.

You’ll find this recipe is very similar to my Healthy Vegan Shepard’s Pie recipe I did in the past. A cozy, hearty, nutrient-rich soup. Serve with fresh baked sourdough bread and top with fresh chopped parsley. Cozy up to a delicious bowl of vegan shepard’s pie soup during this snuggle season.

Cozy Vegan Shepard’s Pie Soup

NutritarianGirl

A cozy, hearty, nutrient-rich soup. Serve with fresh baked sourdough bread and top with fresh chopped parsley.

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Soup

Servings 6 People

Equipment

Large Soup Pot
Medium Sized Pot
Colander
Potato Masher

Ingredients

For the Soup

1 Large Yellow Onion
1 10 oz Bag Mixed Vegetables (Peas, carrots, green beans, and corn)
2 Cans Brown Lentils
1 Cup Mushroom Broth (Use vegetable broth if unavailable)
4 Cups Vegetable Broth
4 Tablespoons Vegetable Flour (Tapioca, chickpea, all purpose) (See notes)
1/2 Teaspoon Ground Sage
1/2 Teaspoon Ground Thyme
Salt & Pepper (To taste)
Curly Parsley (For garnishing)

For the Mashed Potatoes

2 Pounds Potatoes (Russet, red, or even yellow) (I use Russet)
1/4 Cup Unsweetened Oat Milk (more or less as necessary)
Salt & Pepper (To taste)

Instructions

Start your Mashed Potatoes

Peel your potatoes, then cut them into 4ths. They don’t need to be perfect, but try to get them roughly the same size so they cook evenly.
Put your potatoes in a pot, cover them with water, and get your potatoes boiling.

While your Potatoes are Boiling,

Peel and dice one large yellow onion, and throw it into a separate large soup pot with a splash of water.
Water Saute your onion. Let your Onion become translucent, but not caramelized, splashing water in as necessary. Do not let them stick to the pan!
In a bowl, add 1 cup of mushroom broth, and 4 tablespoons of flour. Whisk, then pour over onions when they become translucent.
In your soup pot, add all your spices, vegetable broth, and frozen vegetables. Place on a high heat and let simmer.

Once your potatoes are soft enough to let a fork glide through:

Strain your potatoes then return them to their original pot.
To your potatoes – Add oat milk, salt, and pepper, then mash with a masher
Adjust seasonings as needed in soup and potatoes

Serve your Soup

Serve your soup with mashed potatoes on top or feel free to just toss them inside the soup. Garnish with fresh cracked pepper and chopped parsley. Serve with your favorite bread.

Notes

1.) If you don’t have tapioca flour, feel free to use chickpea flour, all purpose flour, arrowroot, etc. Do not use sweet flours such as coconut or almond, they will ruin this dish.

2.) If you don’t have mushroom broth, feel free to just use more vegetable broth.

3.) Feel free to add whatever veggies. Some other veggies that are good in this dish are diced mushrooms and edamame.

4.) If your soup is too thin for your liking, add more flour. Try to mix it up in the broth first then pour in to avoid lumps.

5.) If your soup is too thick, add more vegetable broth or water. Add more seasonings to compensate. Taste as you go.

6.) If you don’t have frozen veggies, you can always use fresh or canned. I just find it easiest this way.

Keyword cozy fall meals, cozy vegan, easy, fall vegan, healthy soup, healthy vegan soup, hearty soup, plantbased soup, shepards pie, vegan, vegan soup

Rich, hearty, and cozy bowl of vegan shepard’s pie soup.

If you like this recipe please leave a review. It really helps me and others who may be looking for ideas. Please share your substitutions and experiments with this recipe, it helps us all Lastly, have fun with it and get creative!