Description
This creamy vegan pot pie soup is a comforting and hearty plant-based meal that’s perfect for chilly evenings. Made with a blend of vegetables, cashew cream for richness, and seasoned with herbs and spices, this soup captures the cozy flavors of a classic pot pie in a warm, easy-to-make soup form.
Ingredients
Cashew Cream
- 1/2 cup cashews
- 1/2 cup water (for blending cashews)
Soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1 large russet potato, peeled and diced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup frozen peas
- 1 (15 oz) can corn, drained
- 2 teaspoons lemon juice
- Salt and pepper to taste
Instructions
- Prepare Cashew Cream: Bring 1 cup of water to a boil, add cashews, cover, and let soak for 10 minutes. Drain, add soaked cashews to a blender with 1/2 cup fresh water, and blend until smooth. Set aside.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery, cooking for 7-8 minutes until they begin to soften, stirring occasionally.
- Add Aromatics and Potato: Stir in minced garlic, dried thyme, rosemary, smoked paprika, and diced potato, combining well.
- Cook Potato: Continue cooking for 5-7 minutes, stirring occasionally, until the potato starts to soften.
- Add Flour: Sprinkle the flour evenly over the vegetables and stir thoroughly to coat. Cook for about 2 minutes, stirring constantly to remove the raw flour taste.
- Add Broth and Simmer: Pour in the vegetable broth and bring the soup to a simmer. Cook for 15-20 minutes until vegetables are tender and the soup thickens.
- Add Peas and Corn: Stir in frozen peas and drained canned corn, cooking for another 5 minutes to heat through and blend flavors.
- Finish and Season: Remove the pot from heat, then stir in the cashew cream and lemon juice. Season with salt and pepper to taste before serving.
Notes
- Quick-soaking cashews helps to soften them for a creamy texture without long soaking.
- If you prefer a thinner soup, add more vegetable broth or water when blending the cashews.
- You can substitute fresh vegetables if preferred, adjusting cooking times accordingly.
- For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
- Adjust seasoning to your taste, especially the salt and lemon juice for brightness.
