This comforting vegan pot pie soup combines the earthy flavors of purple sweet potatoes and chickpeas with aromatic rosemary biscuits. It's a hearty and satisfying meal perfect for chilly days.
Ingredients: 2 cups purple sweet potatoes, peeled and diced. 1 can chickpeas, drained and rinsed. 1 onion, diced. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. For Rosemary Biscuits:. 1 cups all-purpose flour. 1 tablespoon baking powder. teaspoon salt. 2 tablespoons chopped fresh rosemary. cup vegan butter, chilled. cup unsweetened almond milk.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and diced onion and saut until the onion is soft. It's time to season the dish. To the pot go the chickpeas, vegetable broth, almond milk, nutritional yeast, dried thyme and rosemary, salt, and pepper. Turn the heat down to low and cook for 20 to 25 minutes, until the sweet potatoes are soft. Set the oven to 425F 220C and line a baking sheet with parchment paper. This will be done while the soup is cooking. To make the biscuits, mix flour, baking powder, salt, and finely chopped fresh rosemary in a bowl. Using a pastry cutter or fork, cut in the chilled vegan butter until the mixture looks like big crumbs. Add the almond milk and mix it in until a dough forms. Place the biscuit dough on a floured surface and flatten it out until it's about an inch thick. Cut biscuit shapes out of the dough with a biscuit cutter or a glass, then place them on the baking sheet that has been cleared. Warm the oven up and bake the biscuits for 12 to 15 minutes, or until they turn golden brown. Taste the soup when it's done cooking and add more seasoning if you think it needs it. Hot soup should be served with rosemary biscuits that have just been baked.
Kaleb