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Vegetable Pot Pie Soup

Spoon in a bowl of vegetable pot pie soup and small cups of peas and carrots.
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Hearty vegetable soup with crisp, fluffy biscuit topping. All vegan and super filling!

Ingredients

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For the Soup

1/2 cup raw cashews, soaked and drained*

1 cup water

2 tablespoons olive oil

1 medium yellow onion, diced

6 cloves garlic, minced

3 ribs celery, diced

1 cup carrots, peeled and diced

1 pound fresh green beans, trimmed and cut into 1 inch pieces

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoon fresh thyme

2 teaspoons rubbed sage

1/3 cup all purpose flour

1/4 cup dry white wine*

3 cups low sodium vegetable broth

2 15 ounce cans white beans, rinsed and drained

1 cup frozen peas

For the Biscuit Topping

1 cup unsweetened nondairy milk

1 tablespoon lemon juice

2 cups all purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

1/4 cup vegan butter, cold

Instructions

  1. Blend: Add the cashews and water to a high speed blender and blend until completely smooth. This can take up to 5 minutes so be sure to give your machine a rest from time to time to prevent over-heating.
  2. Sauté: Heat a large dutch oven over medium heat. Once hot, add the olive oil and the onions to the pot. Cook for 3-4 minutes or until translucent. Reduce heat to medium-low and add in the garlic, celery, carrots, green beans, salt, pepper, thyme and sage and cook for another 5 minutes.
  3. Simmer: Stir the flour into the veggies. Pour in the white wine to deglaze the pan, scraping down the sides. Slowly add the vegetable broth, stirring frequently to prevent clumps. Simmer for 5 minutes, stirring occasionally, until the mixture has thickened slightly. Add the cashew cream and white beans to the pot. Stir to combine, then cover and let simmer on low heat for 10-15 minutes.
  4. Mix: While the soup is simmering, prepare the biscuit dough. Add lemon juice to the nondairy milk, stir together and set aside to curdle. In a large mixing bowl, whisk together the flour, salt and baking soda. Cut the cold vegan butter into the dry ingredients using a pastry cutter until mixture is fine and pebbly. Form a well in the center of the mixture and pour in the nondairy milk. Stir until biscuit dough just comes together. Do not over-mix!
  5. Bake: Preheat oven to 400 degrees F (205 C). Remove the lid from the soup and stir in the frozen peas and continue cooking until they are heated through. Remove pot from heat. Using a 2 or 3 tablespoon cooking scoop, place scoops of dough evenly over the top of the soup. Place pot in your preheated oven and bake for 15-20 minutes or until a toothpick inserted into the center of the biscuits comes out clean. Portion into bowls and enjoy!

Equipment

Notes

*Prepared soup will keep covered in the refrigerator for 3-4 days. This is not a freezer-friendly recipe.

*Cashews can be soaked overnight or you can pour boiling water over them and soak for 1-2 hours. If you have a very strong blender, you can skip this step.

*Any dry white wine will do here. I like to use pinot grigio, sauvignon blanc or chardonnay.

*Nutrition information is an estimation.

Nutrition

Find it online: https://censoredbaker.com/vegetable-pot-pie-soup/

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