Preparation time: ten mins

Cooking time: ten mins

Servings: eight


one recipe pastry for double-crust pie

two tbsps cornstarch

one tsp ground black pepper

one tsp kosher salt

three teacups vegetable broth

one teacup fresh green beans, snapped into half inch

two teacups cauliflower florets

two stalks celery, sliced

¼ inch wide

two potatoes, skinned and cubed

two big carrots, cubed

one piece garlic, crushed

eight oz. mushroom one onion, severed

two tbsps olive oil


Inside a big saucepot, sauté the garlic in the oil till it is just beginning to brown. Include the onions and continue to sauté till the onions are luminous and tender.

Sauté the celery, potatoes, and carrots for three mins after adding them. Put the cauliflower and green beans into the pot, along with the vegetable stock, and heat to a boil.

Slow fire and simmer till vegetables are somewhat soft. Include some black pepper and salt as required. Inside a small container, combine a quarter teacup of water with cornstarch.

Continue to stir the solution till it is completely lump-free and even. After that, pour the mixture into the pot containing the vegetables whilst continuously mixing.

Keep mixing till the soup begins to dense, which should take almost three mins. Take away from the fire. In the meantime, stretch out the pastry dough and set it on a baking tray that is safe for the oven measuring eleven by seven.

After that, cover it with another layer of pastry dough and pour the veggie filling on top. Seal and flute the outermost portion of the dough, then use a fork to make multiple pricks in the top dough and move on to the next step.

Bake the dish in an oven that has been prepared to 425 degrees Fahrenheit for approximately thirty mins, or till the crust begins to take on a golden brown color.

Per serving: Calories: 202kcal; Protein: 4g; Carbs: 26g; Fat: 10g


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