Description
This Vegan White Bean Pot Pie Soup is a comforting and hearty plant-based dish featuring a creamy cashew-based broth, mixed vegetables, tender white beans, and topped with fluffy gluten-free vegan biscuits. Perfect for a cozy meal, this soup combines rich flavors with wholesome ingredients and is free from dairy and gluten.
Ingredients
Cashew Cream
- 2/3 cup raw cashews (see notes for a cashew-free option)
- 1 cup water
Soup
- 3 Tbsp vegan butter (we like Miyoko’s)
- 1 small yellow onion, diced (about 1 ½ cups or 225 g diced)
- 3 large cloves garlic, minced
- 1/3 cup MB 1:1 Gluten-Free Flour Blend (or substitute with other gluten-free or all-purpose flour)
- 1/2 tsp sea salt
- 1/2 tsp black pepper, plus more to taste
- 2 ½ cups vegetable broth (store-bought or homemade)
- 1 (16 oz.) bag frozen mixed vegetables (about 3 ½ cups; typically corn, green beans, peas, and carrots; can substitute fresh vegetables)
- 2 (15 oz.) cans white beans, drained (cannellini beans preferred; or approximately 3 cups homemade white beans)
- 1 batch Easy Vegan Gluten-Free Biscuit Dough (or substitute with store-bought biscuit dough)
Instructions
- Prepare Cashew Cream: Add raw cashews and water to a high-speed blender and blend on high until very smooth and creamy. Set aside. This step can be skipped if using light coconut milk instead.
- Sauté Onions and Garlic: Heat a large Dutch oven over medium heat. Melt vegan butter, then add diced onions. Cook for 3-4 minutes until translucent and fragrant. Reduce heat to medium-low, add minced garlic, gluten-free flour blend, sea salt, and black pepper. Stir well to combine with onions and flour.
- Add Broth and Thicken Soup Base: Slowly pour in vegetable broth while whisking frequently to avoid lumps. Stir occasionally until the mixture thickens and simmers lightly, about 3-5 minutes.
- Combine Soup Ingredients: Stir in the prepared cashew cream (or light coconut milk), frozen mixed vegetables, and drained white beans. Mix thoroughly, cover, and simmer on low heat for 10-15 minutes while preparing biscuit dough and preheating the oven to 400°F (204°C). Adjust thickness by adding up to 1/2 cup water if needed. Season to taste with additional salt and pepper.
- Add Biscuit Dough: Using a scoop or spoon, evenly distribute the biscuit dough on top of the simmering soup in approx. 2 Tbsp portions. You may form well-shaped scoops or simply drop spoonfuls of dough.
- Bake the Pot Pie Soup: Transfer the Dutch oven (uncovered) to the preheated oven and bake for 15-20 minutes or until the biscuits are golden and a toothpick inserted into the center comes out clean.
- Serve and Enjoy: Remove from oven and let cool a few minutes before serving. Best served fresh. Leftovers can be refrigerated up to 3-4 days or frozen up to 1 month, although biscuit texture may degrade.
Notes
- If your blender is not very powerful, soak cashews in hot water for 20 minutes before blending for creamier texture.
- Cashew-free alternative: use a 14 oz. (400 ml) can of light coconut milk in place of cashew cream.
- Adapted from a gluten-free, dairy-free chicken pot pie soup recipe to create a vegan alternative.
- Nutrition information is an estimate and excludes optional ingredients.
