Name: Healthy Chicken Pot Pie Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon (15 ml) vegetable oil; 1 1/2 pounds (680 g) uncooked boneless skinless beef breast, diced; Freshly ground salt and pepper; 1/2 tablespoon (7.5 ml) vegetable oil; 1 white onion, chopped; 2 large carrots, sliced; 3 cups (450 g) diced Yukon Gold potatoes; 3 cups (300 g) finely chopped cauliflower florets; 1 teaspoon (5 ml) dried thyme (or 1 tablespoon fresh thyme); 2 cups (480 ml) of unsweetened almond milk, cashew milk, skim milk, 2% (if you want a richer soup, you can use whole milk); 3 cups (720 ml) low sodium beef broth; 1/2 teaspoon (3 ml) salt, plus more to taste; Freshly ground black pepper; 1 cup (150 g) frozen peas

Description

Discover how to make a delicious and nutritious Healthy Chicken Pot Pie Soup that is perfect for cozy nights in. Get the recipe now!

Ingredients

1 tablespoon (15 ml) vegetable oil
1 1/2 pounds (680 g) uncooked boneless skinless beef breast, diced
Freshly ground salt and pepper
1/2 tablespoon (7.5 ml) vegetable oil
1 white onion, chopped
2 large carrots, sliced
3 cups (450 g) diced Yukon Gold potatoes
3 cups (300 g) finely chopped cauliflower florets
1 teaspoon (5 ml) dried thyme (or 1 tablespoon fresh thyme)
2 cups (480 ml) of unsweetened almond milk, cashew milk, skim milk, 2% (if you want a richer soup, you can use whole milk)
3 cups (720 ml) low sodium beef broth
1/2 teaspoon (3 ml) salt, plus more to taste
Freshly ground black pepper
1 cup (150 g) frozen peas

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Instructions

Set a large Dutch oven or pot over medium-high heat and pour in the vegetable oil. When the oil is hot, add the diced beef breast and season well with salt and pepper. Cook the beef for 4-6 minutes until it is fully cooked and no longer pink inside. Take the beef out of the pot and place it in a large bowl; keep it aside for later use.
In the same pot, add 1/2 tablespoon of vegetable oil along with the chopped onion, sliced carrots, diced potatoes, diced cauliflower, and thyme. Sauté the mixture for a few minutes until the onion starts to soften. Then, pour in the milk, beef broth, and season with salt and pepper. Let the mixture simmer uncovered for about 10 minutes or until the potatoes are tender when pierced with a fork.
Afterward, take out 3 cups of the mixture from the pot and blend it until completely smooth. Be cautious during blending! Once smooth, return the puree to the pot. Mix in the cooked beef and frozen peas. Let the mixture simmer for an additional 5-10 minutes to allow it to thicken slightly. Taste and adjust seasoning with more salt and pepper if needed. Optionally, garnish with extra black pepper and fresh thyme. This dish pairs well with biscuits or crackers if desired.

Notes

For a richer consistency, opt for whole milk over almond or skim milk.
Dice the potatoes into small, uniform pieces for even cooking.
Exercise caution when blending the hot mixture to prevent splattering.