Pot Pie Soup

This soup is the ultimate bowl of comfort! Creamy and warming, this Pot Pie Soup is a great choice when your soul needs a little soothing. There are two variations of this recipe: One is more decadent and richer with a coconut or almond milk base. The second is a fat-free version that gets its creaminess from a potato base.

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).

Pot Pie Soup

Ingredients:

Soup:

• 1 ½ cups sliced carrots
• 1 cup finely chopped yellow onion
• 1 cup chopped celery
• 6 garlic cloves, roughly chopped
• 3 cups diced potatoes
• 1 tbsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp Atlantic dulse flakes
• 1 ½ tbsps fresh thyme or 1 ½ tsps dried
• ½ tbsp chopped fresh rosemary or ½ tsp dried
• 1 bay leaf (optional)
• 4-6 cups Healing Broth or water
• 1 cup fresh or frozen peas
• 2 tbsps freshly squeezed lemon juice
• 2-3 tbsps finely chopped chives, to serve

Slurry option #1

• 1 ½ cups unsweetened coconut or almond milk
• ¼ cup arrowroot powder or potato starch
• ½ tsp sea salt (optional)

Slurry option #2

• 3 cups diced potatoes
• ½ tsp sea salt (optional)

Directions:

Place a large ceramic nonstick pot on medium-high heat. Add the carrots, onion, and celery and cook for 5 to 7 minutes until the onion is soft. Add a bit of water if the ingredients start sticking to the pot.

Add the chopped garlic cloves and continue cooking for 1 to 2 minutes. Add in the potatoes, onion powder, garlic powder, paprika, Atlantic dulse flakes, thyme, rosemary, bay leaf (if using), and 6 cups of Healing Broth or water if making slurry #1 or 4 cups of Healing Broth or water if making slurry #2 (the fat-free potato option). Bring to a low simmer and cook for 15 to 20 minutes, uncovered, until the potatoes and onions are soft.

If you’re making slurry #1, whisk together the coconut or almond milk and arrowroot powder. Add the peas to the soup, followed by the slurry. Stir until evenly mixed. Add the optional sea salt (if using). Bring to a simmer and cook for 1 to 2 minutes until thick. Stir in the lemon juice; then remove from the heat.

If you’re making slurry #2 (the fat-free potato option), steam the diced potatoes until tender and place them in a blender. Remove as much liquid as possible from the soup and add the liquid to the blender. Blend until smooth; then pour back the mixture into the pot. Stir in the peas and lemon juice. Add the optional sea salt if using. Heat the soup until the peas are warmed through.

Divide the soup between three bowls and top with chives.

Serves 3

Get over 100 more delicious, healing recipes in Brain Saver Protocols, Cleanses & Recipes.

Categories: Lunch, Dinner, Soup, Potato Recipes, Kid Friendly, Courses, Appetizers, Fat Free, Grain Free, Nut and Seed Free

This item posted: 19-Mar-2024

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