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Vegan White Bean Pot Pie Soup

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 trouble.

Suppose flaky, buttery, optionally gluten-free biscuits over a creamy, comforting soup full of white beans and veggies. What’s to not love? Let’s make soup!

Gluten-free biscuit dough, cashews, vegan butter, mixed frozen vegetables, onion, garlic, salt, pepper, gluten-free flour blend, white beans, and vegetable broth

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.

Whisking a bubbly mixture of sautéed onion, garlic, flour, salt, pepper, and vegetable broth

It then heads in a hearty, creamy path with the addition of veggies, white beans, and cashew cream or canned gentle coconut milk.

Pouring creamy cashew milk over mixed vegetables and white beans

The ultimate component is biscuit dough! We used our vegan + gluten-free biscuits, that are straightforward to make and tremendous fluffy.

Scooping vegan gluten-free biscuit dough on top of a creamy comforting vegan white bean soup

All that’s left to do is scoop the dough on high of the soup and bake it. Then dinner awaits!

Hands holding a bowl of vegan white bean pot pie soup

We hope you LOVE this vegan pot pie soup! It’s:

Protein & fiber-rich
& SO scrumptious!

It’s good as a comfy weeknight meal, for internet hosting, and past! And whereas a lot filling by itself, it might additionally pair nicely with easy veggie sides like our Perfect Roasted Green Beans, Roasted Fennel with Garlic & Thyme, or Easy Massaged Kale Salad (15 Minutes!).

Extra Cozy White Bean Soups

For those who do this recipe, tell us! Go away a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Close up shot of a spoonful with a fluffy vegan gluten-free biscuit over a creamy soup

Prep Time 20 minutes

Prepare dinner Time 20 minutes

Whole Time 40 minutes

Servings 6 (Servings)

Course Dinner, Entrée, Soup

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it hold? 3-4 Days

Stop your display from going darkish


  • 2/3 cup uncooked cashews (see notes for a cashew-free choice)
  • 1 cup water


  • 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 massive cloves garlic, minced
  • 1/3 cup MB 1:1 Gluten-Free Flour Blend (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 blended greens (1 bag yields ~3 ½ cups // corn, inexperienced beans, peas, and carrots // or sub contemporary)
  • 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)
  • To a high-speed blender*, add cashews and water. Mix on excessive till tremendous easy and creamy. Put aside. You possibly can skip this step should you favor to make use of a can of sunshine coconut milk (see notes beneath).
  • 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 cook 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 regularly to forestall clumps. As soon as mixed, stir sometimes till the combination is frivolously simmering and has thickened, about 3-5 minutes.
  • Add the cashew cream (or gentle coconut milk), frozen blended 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 modify the broth as wanted, including extra salt and pepper to style, preserving in thoughts the biscuits will add a salty end.

  • 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!
  • 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.

  • Take away from the oven, let cool for a couple of minutes, and revel in!

  • Greatest when contemporary, although leftovers do hold 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.

*In case your blender isn’t very highly effective, you may soak the cashews in scorching water for 20 minutes (then drain) earlier than mixing. We didn’t discover soaking obligatory.
*Cashew-free choice: You possibly can exchange the cashew cream with a 14 oz. (400 ml) can of sunshine coconut milk.
*Tailored from our Gluten-Free Chicken Pot Pie Soup (Dairy-Free).
*Diet data is a tough estimate calculated with out non-obligatory substances.

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

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