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5 from 5 votes
Vegan Pot Pie Soup
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

A delicious veggie pot pie in soup form.

Course: Soup
Servings: 4
Calories: 353 kcal
Author: Lauren Hartmann
Ingredients
  • 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)
Instructions
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Season with a few pinches of salt and pepper. Then add the blended cashew cream you made and stir to combine.

  7. Season with the nutmeg and a bit more salt and pepper.

  8. Simmer for about 3-4 more minutes, then taste and adjust seasonings, remove the sprigs of rosemary and thyme. Serve with Vegan Biscuits.

Nutrition Facts
Vegan Pot Pie Soup
Amount Per Serving
Calories 353 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g20%
Sodium 1649mg69%
Potassium 827mg24%
Carbohydrates 34g11%
Fiber 8g32%
Sugar 14g16%
Protein 10g20%
Vitamin A 20879IU418%
Vitamin C 22mg27%
Calcium 172mg17%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.