Savor the Comfort: Wholesome Broccoli Pie Magic– Welcome to a world of comfort and nourishment with our delightful Broccoli Soup Pies recipe! These aren’t just pies; they’re savory, wholesome creations that will warm your soul and support your journey to better health and wellness.
Crafted with care and bursting with wholesome ingredients, our Broccoli Soup Pies offer many health benefits. Broccoli, the star ingredient of our recipe, is a nutritional powerhouse packed with vitamins, minerals, and antioxidants. It’s rich in vitamin C, which supports immune function, and vitamin K, which promotes bone health. Additionally, broccoli is high in fiber, aiding digestion and promoting a healthy gut.
But the benefits of our Broccoli Soup Pies extend beyond just their nutritional value. These savory pies are a delicious way to incorporate more vegetables into your diet, supporting overall wellness and vitality. Preparing and enjoying a homemade meal like this fosters a sense of connection and well-being with yourself and your loved ones.
Ready to embrace the flavors of wholesome goodness and support your overall health and wellness? Join us in our online wellness programs as we explore the transformative power of nutritious recipes like our Broccoli Soup Pies. Together, we’ll cultivate habits that nourish your body, satisfy your taste buds, and bring joy to your everyday meals. Let’s cook, savor, and thrive—together!
Ingredients:
Gluten-Free, Vegan, Serves 12
- 2 cups gluten-free all-purpose flour
- 1 tsp. salt
- 1/2 cup vegan butter, cold and cubed
- 1 tbsp. olive oil
- 1/2 cup cold water
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 1 tbsp. nutritional yeast
- 4 cups vegetable broth
- 1/2 cup raw cashews, soaked overnight
- 1 tsp. dried thyme
- Salt and pepper to taste
- Non-dairy milk for brushing
Directions:
Preheat oven to 375°F. In a large bowl, whisk together flour and salt. Add cold vegan butter and mix until crumbly. Gradually add cold water until a dough forms. Knead the dough on a lightly floured surface for a few minutes until smooth. Wrap in plastic wrap and chill in the fridge for 30 minutes. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté for 2-3 minutes until softened. Add broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes until broccoli is tender.
Drain the soaked cashews and add them to the pot with nutritional yeast and dried thyme. Use an immersion blender to blend until smooth. Season with salt and pepper to taste. Roll out the dough on a lightly floured surface and cut it into 12 circles. Place each circle in a muffin tin. Fill each pastry with the broccoli soup. Brush the edges of the pastry with non-dairy milk. Bake for 20-25 minutes or until the pastry is golden brown. Let cool for a few minutes before serving. Enjoy!