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Vegan White Bean Pot Pie Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A hearty and comforting vegan soup topped with flaky biscuits, perfect for cozy meals.

Ingredients

Dairy Substitutes

  • 2/3 cup raw cashews (see notes for a cashew-free option)
  • 1 cup water
  • 3 Tbsp vegan butter

Vegetables

  • 1 small yellow onion, diced (yields ~1.5 cups or 225 g diced)
  • 3 cloves garlic, minced
  • 1/3 cup MB 1:1 Gluten-Free Flour Blend (or other gluten-free or all-purpose flour)
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 ½ cups vegetable broth (or store-bought)
  • 1 16 oz. bag frozen mixed vegetables (corn, green beans, peas, carrots)
  • 2 15 oz. cans white beans, drained
  • 1 batch Easy Vegan Gluten-Free Biscuit DOUGH (or store-bought biscuit dough)

Instructions 

  • Blend cashews and water until smooth; set aside. Alternatively, use light coconut milk.
  • Cook onion in melted vegan butter until translucent. Add garlic, flour, salt, and pepper; cook briefly. Whisk in vegetable broth and simmer until thickened.
  • Add cashew cream or coconut milk, mixed vegetables, and white beans. Simmer for 10-15 minutes, adjusting water if needed.
  • Drop spoonfuls of biscuit dough over the soup and bake at 400°F (204°C) for 15-20 minutes until biscuits are golden.
  • Let cool slightly, then serve. Best enjoyed fresh.

Notes

For a creamier texture, blend cashews thoroughly or use coconut milk. Adjust seasoning to taste.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: vegan
Keyword: Vegetables