Ingredients
Vegetables
- 3 Medium Carrots (peeled and small diced)
- 2 Stalks Celery (small diced)
- 1 Medium Yellow Onion (small diced)
- 4 Ounces Cremini Mushrooms (small diced)
- 4 Cloves Garlic (minced)
- 1 Pound Russet Potatoes (peeled and diced)
- ½ Cup Frozen Peas
- ½ Cup Frozen Corn
Spices
- ½ Teaspoon Liquid Smoke
- ½ Teaspoon Dried Thyme Leaves
- ½ Teaspoon Dried Rosemary
- ½ Teaspoon Cumin
- ½ Teaspoon Paprika
- ¼ Teaspoon Black Pepper
- Pinch Allspice
Other Ingredients
- 4 Cups Vegetable Broth
- 1 Cup Non-Dairy Yogurt or Sour Cream
- 2 15 Ounce Cans Lentils (drained and rinsed)
Instructions
- Sauté the Vegetables: Heat a large pot over medium heat. Add the onion, carrot, celery, mushrooms, and garlic. Cook, stirring often, for 4-6 minutes until the vegetables begin to soften and release their aroma.
- Add Potatoes and Spices: Stir in the diced potatoes along with liquid smoke, dried thyme, rosemary, cumin, paprika, black pepper, and a pinch of allspice. Mix well to coat the potatoes evenly with the spices.
- Add Broth and Yogurt, Simmer: Pour in the vegetable broth and the non-dairy yogurt or sour cream. Stir thoroughly, then bring the mixture to a simmer. Let it cook gently for 15 minutes, or until the potatoes are tender and cooked through.
- Incorporate Lentils and Frozen Veggies: Add the drained and rinsed lentils, frozen peas, and corn to the pot. Heat the soup for another 2 minutes, stirring occasionally, until the added vegetables are warmed through. Serve hot.
Notes
- This soup can be made gluten-free by ensuring the vegetable broth and non-dairy yogurt are certified gluten-free.
- The liquid smoke adds a smoky depth reminiscent of traditional shepherd’s pie; adjust or omit to taste.
- Use any preferred non-dairy yogurt or sour cream for creaminess, such as coconut, almond, or soy-based options.
- For a thicker soup, mash a few potatoes after cooking or reduce the amount of broth slightly.
- Lentils can be substituted with cooked beans for a different texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American-inspired
- Diet: Vegan
