Vegan White Bean Pot Pie Soup
A cozy vegan soup with all the flavor of your favorite pot pie, but none of the hassle! Flaky biscuits over a comforting, creamy soup with fiber-packed white beans and veggies.
Servings 6 (Servings)
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 (1 small onion yields ~1 ½ cups or 225 g diced)
- 3 large cloves garlic, minced
- 1/3 cup MB 1:1 Gluten-Free Flour Blend (or sub other gluten-free flour blend or all-purpose flour)
- 1/2 tsp each sea salt and black pepper (plus more to taste)
- 2 ½ cups vegetable broth (or store-bought)
- 1 (16 oz.) bag frozen mixed vegetables (1 bag yields ~3 ½ cups // corn, green beans, peas, and carrots // or sub fresh)
- 2 (15 oz.) cans white beans, drained (we used cannellini // or sub ~3 cups homemade)
- 1 batch Easy Vegan Gluten-Free Biscuit DOUGH (or sub store-bought biscuit dough)
Instructions
- To a high-speed blender*, add cashews and water. Blend on high until super smooth and creamy. Set aside. You can skip this step if you prefer to use a can of light coconut milk (see notes below).
- Heat a large Dutch oven over medium heat. Once hot, add the vegan butter and melt over medium heat. Add the onion and cook for 3-4 minutes, or until translucent and fragrant. Turn 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 frequently to prevent clumps. Once combined, stir occasionally until the mixture is lightly simmering and has thickened, about 3-5 minutes.
- Add the cashew cream (or light coconut milk), frozen mixed veggies, and drained white beans. Stir to combine, then cover and let simmer on low heat for 10-15 minutes while you prepare the biscuit 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 out. Taste and adjust the broth as needed, adding more salt and pepper to taste, keeping in mind the biscuits will add a salty finish.
- When the biscuit dough is ready, scoop it out in ~2 Tbsp amounts (we used this scoop) and evenly distribute the dough over the top of the soup. You can do more well-formed “scoops” or simply use a spoon and do “drop” biscuits. Both methods work!
- Transfer 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 clean.
- Remove from the oven, let cool for a few minutes, and enjoy!
- Best when fresh, though leftovers do keep in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. The texture of the biscuits changes and becomes less appetizing with freezing and to a lesser extent with refrigerating.
Notes
*If your blender isn’t very powerful, you can soak the cashews in hot water for 20 minutes (then drain) before blending. We didn’t find soaking necessary.
*Cashew-free option: You can replace the cashew cream with a 14 oz. (400 ml) can of light coconut milk.
*Adapted from our Gluten-Free Chicken Pot Pie Soup (Dairy-Free).
*Nutrition information is a rough estimate calculated without optional ingredients.
*Cashew-free option: You can replace the cashew cream with a 14 oz. (400 ml) can of light coconut milk.
*Adapted from our Gluten-Free Chicken Pot Pie Soup (Dairy-Free).
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 6 servings)
Serving: 1 serving Calories: 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 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