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Traditional pot pie, topped with a flaky crust, is not on my plant based diet. I haven’t really missed it. However, when I found a recipe on social media for a vegan pot pie soup, I looked forward to trying it. This crustless pot pie version offers a mix of fresh veggies in a rich, dairy free broth. It is so delicious and ready to eat in about 35 minutes.
Vegan Pot Pie Soup
Unfortunately, when I snapped a photo of the recipe, I didn’t get the name of the person who created it. Actually, the woman shared that her husband prepared this yummy soup. If I ever find that social media post again, I’ll update with the info.
I adapted the recipe slightly, adding extra veggies and creating DIY Spike seasoning, rather than purchasing it. That original seasoning contains a few ingredients that I avoid. The recipe for this simple yet flavorful blend of spices is listed below the recipe for the soup.
Vegan Pot Pie Soup
Ingredients
- 4 potatoes, peeled and cubed
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 1/2 yellow onion, chopped
- 4 cups vegetable broth
- 2 tbsp DIY seasoning blend or Spike Seasoning
- 1/2 cup cashews, soaked for half an hour
- 1 16 oz can cannellini beans
- 1 cup plant based milk, such as almond or coconut
- 2 cups frozen or canned peas
Instructions
- Add cubed potatoes to a large pot along with the vegetable broth. Bring to a boil
- Add carrots, celery and onion. Simmer for 10 minutes.
- Add seasoning and simmer another 10 minutes.
- Combine cashews, cannellini beans and plant based milk in blender. Blend on high speed for 60 seconds, or until smooth. Add cashew mixture and peas to soup. Stir well and simmer for 5 more minutes. Serves 6.
DIY Seasoning Blend
This blend of spices contributes to the soup’s amazing flavor. And it is easy to make with spices you probably already have on hand.
In a small bowl combine 2 tbsp sea salt, 2 1/2 tsp black pepper, 1 tbsp paprika, 1 tsp cayenne pepper (reduce amount for less heat), 2 tsp onion powder, 1 1/4 tsp garlic powder, 1 tsp dry mustard, 1 1/2 tsp dried thyme and 1 tsp dried basil. Combine well. Store in a cool area.
I combined the spices in a small mason jar and then capped it for storage. The vegan pot pie soup recipe calls for two tablespoons of the seasoning.
Use this DIY seasoning blend in soups, sauces, stir fries, salads or on roasted veggies.
Enjoying Vegan Pot Pie Soup
Admittedly, I love all kinds of soup, year around. However, this one is incredibly good. The seasoning adds a bit of a kick to the broth, making this vegan pot pie soup better, in my opinion, that those others with the crusts. For even more richness and health benefits, use DIY vegetable broth instead of purchasing it.
The freshly prepared vegetables contribute nutrients along with goodness. The soup adapts easily. Add whatever vegetables are on hand. I had left over carrot and celery sticks from my Oscar night snack tray. Chopping them up for soup prevented wasted. Throw in an onion, peas, non GMO corn, turnips, green beans…the only limit is imagination.
This warming soup is so good, Greg and I each had another half a bowl. And there is still plenty left over for lunch tomorrow. Let me know if you try this healthy version of a traditional favorite.
Check out these soup making finds at Amazon:
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