Into a deep casserole dish heat your
Olive Oil (1 Tbsp)
on low-medium heat for 30 seconds before adding your
Sweet Onion (1)
and cooking down for 7-8 minutes or until perfectly golden. Be sure to stir occasionally to promote even cooking and to avoid burning.
To the pot, add your
Celery (3 stalks)
, turn the heat to low, and place the lid on your casserole dish. Cook for 10 minutes or until vegetables are cooked. Stir often to avoid burning.
Remove the lid from the casserole dish and add your
Garlic (4 cloves)
Sea Salt (1 tsp)
Ground Black Pepper (1 tsp)
Fresh Thyme (2 Tbsp)
. Stir everything till well incorporated.
Increase heat to high and add your
Dry Red Wine (3/4 cup)
to the pot, stir till everything is coated in red wine then cook till reduced on medium heat. This should take a few minutes.
To the pot, add the
Vegan Butter (1 Tbsp)
and cook till melted on the same medium heat.
Now add your
All-Purpose Flour (2 Tbsp)
and stir till everything is coated with flour. To the pot add your
Vegetable Broth Paste (1 Tbsp)
Now add your
Wild Rice (1/2 cup)
White Beans (1 can)
. Cook for 2-3 minutes before adding your
Water (8 cups)
to the pot.
Increase heat to high, the mixture should always instantly come to a boil. Once boiling, simmer for around 15 minutes. Check the consistency of the soup. You want it heart but still a bit brothy so it reduces in the oven with the puffed pastry. If it’s still too brothy keep simmering.
At this stage, you can eat the soup as is with a dusting of salt, drizzle of olive oil, and pinch of fresh thyme or proceed to make pot pies.
Preheat your oven to 400 degrees F (205 degrees C).
Fill 4 little pots with your soup mixture. Gently cover your pots with puffed pastry and lightly score a few holes to release steam. Brush your puffed pastry with vegan butter. Cook for 20 minutes on a sheet pan. You can broil for a few minutes at the end to achieve that gorgeous golden color.
Enjoy with your favorite mashed potatoes and roasted vegetables.