Deep into soup season, I’ve made the best soup I’ve had in a very long time! This vegan pot pie soup is not only delicious it is really simple to throw together. It is fast, it is healthy and it is comforting. Serve with some super fluffy, buttery vegan biscuits and everything will be all right.
Green beans, corn, carrots and onions make up the base of this soup. It is easy to add protein to, but I love to just leave this as a veggie based soup. Using some poultry seasoning, cashew cream and nutmeg make this vegan pot pie soup taste just like a traditional pot pie. Dip some of the biscuits into the creamy soup and you’ll instantly fall in love.
This soup is nice and brothy, which is the way I like it. I didn’t want it to be super thick just like the filling for a pot pie. There are things you can do to thicken it if you prefer, but I really think it’s the perfect consistency. You can add less broth if you want, or sprinkle with veggies with a little flour before adding the broth and cashew cream.
I love a perfect, easy soup in the winter and this vegan pot pie soup is fantastic. I used fresh veggies for the soup, but this is a good soup to use some frozen or canned corn and green beans.
A delicious veggie pot pie in soup form.
- 1 Cup Raw cashews, soaked
- 1 Cup Almond milk or non-dairy milk of choice
- 3 Tablespoons Vegan butter, I used Earth Balance
- 1/2 an Onion, chopped(I used a vidalia)
- 4 Cloves Garlic, chopped
- 1 Pound Carrots, chopped
- 1 Pound Fresh green beans or haricot vert
- 1 Can(15oz.) Corn
- 6 Cups Vegetable broth
- 1 Tablespoon Apple cider vinegar
- 1 Bay leaf
- 1 teaspoon Poultry seasoning (usually contains Thyme, Sage, Rosemary and Nutmeg)
- 1 Sprig Fresh Rosemary
- 1 Sprig Fresh Thyme
- Pinch of Nutmeg
- Salt and pepper to taste
- Vegan Biscuits, optional(link to recipe below)
First, you must soak the raw cashews. Either in cold water for at least 8 hours or in boiling water for about 30 minutes or so.
Once the cashews have been soaked,(they should be very soft) drain them and add them to a blender. Then add the non-dairy milk and a pinch of salt. Blend until completely smooth, it may take a few minutes. Set aside.
Now, heat the vegan butter on medium high in a large soup pot. Add the onion and garlic. Saute for about 3-5 minutes or until the onion is translucent. Reduce heat as needed.
Then add the carrots, green beans and corn. Season with a pinch of salt and pepper, then saute for about 5 minutes, then reduce heat to medium low and cover the pot. Steam the veggies for about 5 more minutes or until the green beans have softened.
Next, pour the vegetable broth and apple cider vinegar into the pot, then add the bay leaf, poultry seasoning, rosemary and thyme. Stir to combine everything. Increase the heat to medium, bring to a simmer, then reduce heat to low and simmer for 5-10 minutes or until the veggies are completely done.
Season with a few pinches of salt and pepper. Then add the blended cashew cream you made and stir to combine.
Season with the nutmeg and a bit more salt and pepper.
Simmer for about 3-4 more minutes, then taste and adjust seasonings, remove the sprigs of rosemary and thyme. Serve with Vegan Biscuits.