Pot pie and not using a finicky crust or lengthy bake time? Meet this EASY vegan soup that’s tremendous cozy and scrumptious! It’s acquired all the flavour of your favourite pot pie however not one of the problem.
Suppose flaky, buttery, optionally gluten-free biscuits over a creamy, comforting soup filled with 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 at last, vegetable broth.
It then heads in a hearty, creamy path with the addition of veggies, white beans, and cashew cream or canned mild coconut milk.
The ultimate factor is biscuit dough! We used our vegan + gluten-free biscuits, that are straightforward to make and tremendous 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 scrumptious!
It’s excellent as a comfy weeknight meal, for internet hosting, and past! And whereas lots filling by itself, it could additionally pair nicely with easy veggie sides like our Excellent Roasted Inexperienced Beans, Roasted Fennel with Garlic & Thyme, or Straightforward Massaged Kale Salad (15 Minutes!).
Extra Cozy White Bean Soups
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Servings 6 (Servings)
Stop your display from going darkish
CASHEW CREAM*
- 2/3 cup uncooked cashews (see notes for a cashew-free choice)
- 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 giant cloves garlic, minced
- 1/3 cup MB 1:1 Gluten-Free Flour Mix (or sub different gluten-free flour mix or all-purpose flour)
- 1/4 tsp every sea salt and black pepper (plus extra to style)
- 2 ½ cups vegetable broth (or store-bought)
- 1 (16 oz.) bag frozen combined greens (1 bag yields ~3 ½ cups // corn, inexperienced beans, peas, and carrots // or sub recent)
- 2 (15 oz.) cans white beans, drained (we used cannellini // or sub ~3 cups selfmade)
- 1 batch Straightforward Vegan Gluten-Free Biscuit DOUGH (or sub store-bought biscuit dough)
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To a high-speed blender*, add cashews and water. Mix on excessive till tremendous easy and creamy. Put aside. You may skip this step when you want to make use of a can of sunshine coconut milk (see notes under).
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Warmth a big Dutch oven over medium warmth. As soon as scorching, add the vegan butter and soften over medium warmth. Add the onion and prepare dinner for 3-4 minutes, or till translucent and aromatic. Flip the warmth to medium-low and add the garlic, flour, salt, and pepper. Stir to mix the onions and the flour, then slowly add the vegetable broth, whisking often to stop clumps. As soon as mixed, stir often till the combination is calmly simmering and has thickened, about 3-5 minutes.
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Add the cashew cream (or mild coconut milk), frozen combined veggies, and drained white beans. Stir to mix, then cowl and let simmer on low warmth for 10-Quarter-hour when you put together the biscuit dough and preheat the oven to 400 levels F (204 C). If the soup is simply too thick, add as much as 1/2 cup (120 ml) water as wanted to skinny it out. Style and regulate the broth as wanted, including extra salt and pepper to style, conserving in thoughts the biscuits will add a salty end.
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When the biscuit dough is prepared, scoop it out in ~2 Tbsp quantities (we used this scoop) and evenly distribute the dough excessive of the soup. You are able to do extra well-formed “scoops” or just use a spoon and do “drop” biscuits. Each strategies work!
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Switch the pot to the preheated oven and bake for 15-20 minutes (uncovered), or till a toothpick inserted into the middle of the biscuits comes out clear.
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Take away from the oven, let cool for a couple of minutes, and luxuriate in!
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Finest when recent, although leftovers do preserve in a sealed container within the fridge for as much as 3-4 days or within the freezer for as much as 1 month. The feel of the biscuits adjustments and turns into much less appetizing with freezing and to a lesser extent with refrigerating.
*Cashew-free choice: You may exchange the cashew cream with a 14 oz. (400 ml) can of sunshine coconut milk.
*Tailored from our Gluten-Free Rooster Pot Pie Soup (Dairy-Free).
*Diet data is a tough estimate calculated with out optionally available elements.
Serving: 1 serving Energy: 615 Carbohydrates: 73.1 g Protein: 16.6 g Fats: 32.2 g Saturated Fats: 12.7 g Polyunsaturated Fats: 4.2 g Monounsaturated Fats: 10.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 1026 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
