Creamy Vegan Pot pie soup with Millet and Chia crust
This creamy vegan pot pie soup with millet and chia crust is perfect for lunch or dinner. It is the ultimate comfort food made vegan and gluten-free. It is easy to prepare, full of veggies and loved by everyone.
In a large soup pot, heat the extra virgin olive oil over medium heat. Add the onion and minced garlic. When it starts to brown, sprinkle with flour and leave for three minutes moving constantly.
Add the vegetable broth, and milk and mix until the flour dissolves completely. Add the navy bean puree.
Add the vegetables, salt, and pepper and let it simmer for 20 minutes or until the vegetables are thoroughly cooked.
To make the crust, roll out a slice of Millet & Chia bread until 1/8-inch or less thick. Cut it with a cookie cutter and toast on a skillet with butter or olive oil.