Pot pie without a finicky crust or long cooking time? Meet this EASY a super cozy and delicious vegan soup! It has all the flavor of your favorite pot pie, but without the hassle.
Think flaky, buttery, optional gluten free cookies over a creamy, comforting soup filled with white beans and vegetables. What’s not to like? Let’s make some soup!
This comfortable, comforting the soup begins with a base made by sautéing onion and garlic, thickening with flour (gluten free or all-purpose), season with salt and pepper, and finally, vegetables soup.
He then heads towards a hearty, creamy direction with the addition of vegetables, white beans and cashew cream or canned light coconut milk.
The last item is the cookie dough! We used our vegan + gluten free cookieseasy to make and super soft.
All that remains is to pour the batter over the soup and cook it. So dinner awaits you!
We hope you LOVE this Vegan Pot Pie Soup! It is:
Creamy
Comforting
Savory
Satisfying
Rich in protein and fiber
& So delicious!
It’s perfect as a cozy weeknight meal, for entertaining and beyond! And although it is very filling on its own, it will also pair well with simple vegetarian sides like our Perfect Roasted Green Beans, Roasted fennel with garlic and thymeOr Easy to Massage Kale Salad (15 minutes!).
Cozy White Bean Soups
If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalist baker on Instagram. Well done friends!
Servings 6 (Servings)
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CASHEW CREAM*
- 2/3 cup raw cashews (see notes for a cashew-free option)
- 1 cup water
SOUP
- 3 tablespoon vegan butter (we like at Miyoko)
- 1 little yellow onion, diced (1 small onion yields ~1 ½ cups or 225 g diced)
- 3 large cloves minced garlic
- 1/3 cup MB 1:1 Gluten Free Flour Blend (or under another gluten-free flour blend or all-purpose flour)
- 1/2 teaspoon each sea salt and black pepper (and more to taste)
- 2 ½ cups vegetables soup (or bought in store)
- 1 (16 ounce) bag frozen vegetable mix (1 bag makes ~3 ½ cups // corn, green beans, peas and carrots // or sub-fresh)
- 2 (15 ounce) cans white beans, drained (we used cannellini // or under ~3 cups home made)
- 1 batch Easy Gluten Free Vegan Cookie Dough (or store-bought cookie dough)
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Has a high speed mixer*, add the cashews and water. Blend on high until the mixture is super smooth and creamy. Put aside. You can skip this step if you prefer to use a can of light coconut milk (see notes below).
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Heat a large Dutch oven medium heat. Once hot, add the vegan butter and melt over medium heat. Add the onion and cook 3 to 4 minutes or until translucent and fragrant. Reduce heat to medium-low and add garlic, flour, salt and pepper. Stir to combine the onions and flour, then slowly add the vegetable stock, whisking frequently to avoid lumps. Once combined, stir occasionally until the mixture simmers slightly and thickens, about 3 to 5 minutes.
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Add the cashew cream (or light coconut milk), frozen vegetable mixture and drained white beans. Stir to combine, then cover and simmer over low heat for 10 to 15 minutes while you prepare the cookie dough and preheat the oven to 400 degrees F (204 C). If the soup is too thick, add up to 1/2 cup (120 ml) water as needed to thin it. Taste and adjust the broth if necessary, adding more salt and pepper to taste, keeping in mind that the biscuits will add a salty finish.
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When the cookie dough is ready, pour it in quantities of about 2 tablespoons (we used this scoop) and spread the batter evenly over the top of the soup. You can make more well-shaped “spoons” or just use a spoon and make cookie “drops.” Both methods work!
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Transfer the pan to the preheated oven and bake for 15 to 20 minutes (uncovered) or until a toothpick inserted into the center of the cookies comes out clean.
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Remove from the oven, let cool for a few minutes and enjoy!
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Best when fresh, although leftovers will keep in an airtight container in the refrigerator for up to 3 to 4 days or in the freezer for up to 1 month. The texture of the cookies changes and becomes less appetizing when frozen and to a lesser extent when refrigerated.
*Cashew-free option: You can substitute the cashew cream for 14 oz. (400 ml) can of light coconut milk.
*Adapted from our Gluten-Free (Dairy-Free) Chicken Pot Pie Soup.
*Nutrition information is a rough estimate calculated without optional ingredients.
Portion: 1 portion Calories: 615 Carbohydrates: 73.1 g Protein: 16.6 g Fat: 32.2 g Saturated fat: 12.7 g Polyunsaturated fats: 4.2 g Monounsaturated fat: 10.9 g Trans fat: 0 g Cholesterol: 0 mg Sodium: 1124 mg Potassium: 688 mg Fiber: 12 g Sugar: 9.5 g Vitamin A: 1090 UI Vitamin C: 7.1 mg Calcium: 201 mg Iron: 3 mg
