Vegan White Bean Pot Pie Soup
Pot pie with out a finicky crust or prolonged bake time? Meet this EASY vegan soup that’s large cozy and delicious! It’s obtained all of the flavour of your favorite pot pie nonetheless not one of many drawback.
Assume flaky, buttery, optionally gluten-free biscuits over a creamy, comforting soup full of white beans and veggies. What’s to not love? Let’s make soup!
This cozy, comforting soup begins with a base made by sautéing onion and garlic, thickening with flour (gluten-free or all-purpose), seasoning with salt and pepper, and finally, vegetable broth.
It then heads in a hearty, creamy route with the addition of veggies, white beans, and cashew cream or canned light coconut milk.
The last word facet is biscuit dough! We used our vegan + gluten-free biscuits, which are simple to make and large fluffy.
All that’s left to do is scoop the dough on prime of the soup and bake it. Then dinner awaits!
We hope you LOVE this vegan pot pie soup! It’s:
Creamy
Comforting
Savory
Satisfying
Protein & fiber-rich
& SO delicious!
It’s wonderful as a comfortable weeknight meal, for web internet hosting, and previous! And whereas tons filling by itself, it may moreover pair successfully with straightforward veggie sides like our Good Roasted Inexperienced Beans, Roasted Fennel with Garlic & Thyme, or Simple Massaged Kale Salad (15 Minutes!).
Further Cozy White Bean Soups
In case you occur to do this recipe, inform us! Go away a comment, charge it, and don’t overlook to tag {a photograph} @minimalist baker on Instagram. Cheers, mates!
Servings 6 (Servings)
Cease your show display screen from going darkish
CASHEW CREAM*
- 2/3 cup raw cashews (see notes for a cashew-free selection)
- 1 cup water
SOUP
- 3 Tbsp vegan butter (we like Miyoko's)
- 1 small yellow onion, diced (1 small onion yields ~1 ½ cups or 225 g diced)
- 3 huge cloves garlic, minced
- 1/3 cup MB 1:1 Gluten-Free Flour Combine (or sub totally different gluten-free flour combine or all-purpose flour)
- 1/2 tsp each sea salt and black pepper (plus additional to fashion)
- 2 ½ cups vegetable broth (or store-bought)
- 1 (16 oz.) bag frozen mixed greens (1 bag yields ~3 ½ cups // corn, inexperienced beans, peas, and carrots // or sub current)
- 2 (15 oz.) cans white beans, drained (we used cannellini // or sub ~3 cups do-it-yourself)
- 1 batch Simple Vegan Gluten-Free Biscuit DOUGH (or sub store-bought biscuit dough)
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To a high-speed blender*, add cashews and water. Combine on extreme until large clear and creamy. Put apart. You might skip this step for individuals who favor to utilize a can of sunshine coconut milk (see notes beneath).
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Heat an enormous Dutch oven over medium heat. As quickly as scorching, add the vegan butter and soften over medium heat. Add the onion and put together dinner for 3-4 minutes, or until translucent and fragrant. Flip the heat to medium-low and add the garlic, flour, salt, and pepper. Stir to combine the onions and the flour, then slowly add the vegetable broth, whisking ceaselessly to forestall clumps. As quickly as blended, stir usually until the mix is calmly simmering and has thickened, about 3-5 minutes.
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Add the cashew cream (or light coconut milk), frozen mixed veggies, and drained white beans. Stir to combine, then cowl and let simmer on low heat for 10-Quarter-hour whenever you put collectively the biscuit dough and preheat the oven to 400 ranges F (204 C). If the soup is just too thick, add as a lot as 1/2 cup (120 ml) water as wished to skinny it out. Model and alter the broth as wished, together with additional salt and pepper to fashion, retaining in ideas the biscuits will add a salty finish.
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When the biscuit dough is ready, scoop it out in ~2 Tbsp portions (we used this scoop) and evenly distribute the dough extreme of the soup. You’ll be able to do additional well-formed “scoops” or simply use a spoon and do “drop” biscuits. Every methods work!
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Swap the pot to the preheated oven and bake for 15-20 minutes (uncovered), or until a toothpick inserted into the center of the biscuits comes out clear.
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Take away from the oven, let cool for a few minutes, and luxuriate in!
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Most interesting when current, though leftovers do maintain in a sealed container inside the fridge for as a lot as 3-4 days or inside the freezer for as a lot as 1 month. The texture of the biscuits changes and turns into a lot much less appetizing with freezing and to a lesser extent with refrigerating.
*Cashew-free selection: You might alternate the cashew cream with a 14 oz. (400 ml) can of sunshine coconut milk.
*Tailor-made from our Gluten-Free Hen Pot Pie Soup (Dairy-Free).
*Vitamin information is a tricky estimate calculated with out elective parts.
Serving: 1 serving Vitality: 615 Carbohydrates: 73.1 g Protein: 16.6 g Fat: 32.2 g Saturated Fat: 12.7 g Polyunsaturated Fat: 4.2 g Monounsaturated Fat: 10.9 g Trans Fat: 0 g Ldl ldl cholesterol: 0 mg Sodium: 1124 mg Potassium: 688 mg Fiber: 12 g Sugar: 9.5 g Vitamin A: 1090 IU Vitamin C: 7.1 mg Calcium: 201 mg Iron: 3 mg
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