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Veggie Pot Pie Soup
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Veggie Pot Pie Soup

When the cold weather sets in, there’s nothing more comforting than a warm, hearty bowl of soup. And if you’re craving a cozy, flavorful meal that’s packed with vegetables and rich in nutrients, Veggie Pot Pie Soup is the answer. This soup brings all the savory flavors of a classic pot pie but in a lighter, more comforting form. It’s perfect for those who enjoy a hearty soup without the time-consuming process of baking a traditional pot pie.
Course Stovetop]
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Calories 206kcal

Ingredients

  • 1/4  cup vegan butter or olive oil
  • 1 small onion, diced
  • 3/4  cup diced carrots (about 3 medium carrots)
  • 1/2 cup chopped celery (about 2 stalks)
  • 5 cloves garlic, minced
  • 1 tsp dried parsley
  • 1/2  tsp  dried thyme
  • 1/2 tsp dried sage
  • 1/4 tsp dried rosemary
  • 1/4  cup  all-purpose flour (or gluten-free flour for gluten-free option)
  • 6 cups  vegetable stock
  • 1 cup  chopped cauliflower
  • 3 medium   red or gold potatoes, peeled and cubed
  • 1/2  cup frozen peas
  • 1/2 cup frozen green beans
  • Salt and pepper to taste
  • Vegan drop biscuits (optional, for serving)

Instructions

  • Sauté Vegetables: In a large pot, melt vegan butter (or heat olive oil) over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and the vegetables begin to soften.
  • Add Garlic and Herbs: Add minced garlic, parsley, thyme, sage, and rosemary to the pot. Sauté for an additional 1-2 minutes to release the flavors.
  • Make the Roux: Sprinkle flour over the sautéed vegetables and stir constantly for 1-2 minutes to create a roux.
  • Add Stock: Gradually whisk in 1 cup of vegetable stock, then add the remaining stock. Stir until the mixture is smooth and begins to thicken.
  • Add Vegetables: Stir in chopped cauliflower, cubed potatoes, peas, and green beans. Bring the soup to a boil, then reduce the heat to simmer. Let the soup cook for 15-20 minutes, or until the vegetables are tender.
  • Season and Serve: Season with salt and pepper to taste. Serve the soup with vegan drop biscuits or crusty bread for dipping.

Notes

  • Vegan and Gluten-Free: This recipe is vegan. To make it gluten-free, use a gluten-free flour blend and ensure the vegetable stock is gluten-free.
  • Customizations: Feel free to add other vegetables such as sweet potatoes, parsnips, or corn to suit your taste. You can also add beans or lentils for extra protein.
  • Leftovers: Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 2-3 months.
  • Make It Creamy: Add a splash of coconut milk or cashew cream for a richer, creamier texture.