Gourmet Meal

Rebecca Thompson

Dedicated woman chef with a passion for creating unforgettable main dishes. Innovative and skilled in crafting diverse flavors that leave a lasting impression.

Vegan White Bean Pot Pie Soup

Name: Vegan White Bean Pot Pie Soup
Total time: 60 min
Yield: 4
Cuisine: Mundial
Ingredients: 0.5 Tbsp vegan butter; 0.17 small, diced yellow onion; 0.5 large cloves, minced garlic cloves; 0.06 cup - gluten-free or all-purpose flour blend; 0.08 tsp sea salt; 0.08 tsp black pepper; 0.42 cups vegetable broth; 0.17 (16 oz.) bag frozen mixed vegetables; 0.33 (15 oz.) cans, drained white beans; 0.11 cup raw cashews; 0.17 cup water; 0.17 batch biscuit dough

Vegan White Bean Pot Pie Soup is a delightful heartwarming soup that brings comfort and coziness right to your dining table. It captures the essence of pot pie flavors without the need for finicky crust or long baking duration.

This soup, despite its American origin, can be enjoyed by everyone irrespective of their culture or tradition. With its full-bodied, creamy texture paired with the flaky gluten-free biscuits, it's a perfect dish to serve during cold weather, special occasions, at dinner parties, or even just a regular home meal.

The main ingredients that make this dish so incredible are the white beans that give it body and protein, mixed vegetables that add color and nutrients, and a beautiful touch of cashew cream. Remember, you can also use light coconut milk to keep that creamy consistency. This soup also welcomes the flavor of vegan butter, a combination of honest spices and biscuit dough which complements the whole dish together perfectly.

Calories
350
Time
60
Portions
4
Score
4.00

Ingredients

Soup Base

Vegan Butter 0.5 Tbsp
Yellow Onion 0.17 small, diced
Garlic Cloves 0.5 large cloves, minced
Flour Blend 0.06 cup - gluten-free or all-purpose
Sea Salt 0.08 tsp
Black Pepper 0.08 tsp
Vegetable Broth 0.42 cups
Frozen Mixed Vegetables 0.17 (16 oz.) bag
White Beans 0.33 (15 oz.) cans, drained

For Cream & Topping

Raw Cashews 0.11 cup
Water 0.17 cup
Biscuit Dough 0.17 batch

Preparation

Cashew Cream & Soup Base Preparation

Start by adding cashews and water to a high-speed blender and then blend at high speed until the consistency is creamy and smooth. Set the mixture aside for later.
Heat a large Dutch oven over medium heat, then add vegan butter and let it melt. Add the diced onion and cook until translucent and fragrant. Lower the heat and stir in the minced garlic, flour blend, salt, and pepper.
Gradually whisk in the vegetable broth into the mixture to avoid clumps and then let it simmer lightly and thicken for about 3-5 minutes.

Finishing the Soup & Baking

For the next stage, add the cashew cream that was prepared earlier, frozen mixed vegetables, and drained white beans into the pot. Stir to combine them well, then let it simmer on low heat for 10-15 minutes.
Preheat the oven to 400 degrees F (204 degrees C), and while waiting, roll out the biscuit dough. If your soup is too thick, you can thin it out with water. Adjust the broth as needed, keeping in mind that the biscuits will add a salty finish.
Scoop out about 2 Tbsp amounts of the biscuit dough and place them evenly on top of the soup. Transfer the entire pot directly into your preheated oven and bake for about 15-20 minutes. You can confirm if it’s ready by inserting a toothpick in the center of the biscuits to see if it comes out clean, then enjoy your delicious dish!

Suggestions

Leftovers

The Vegan White Bean Pot Pie Soup is best when served fresh. However, leftovers are also an option and can be kept in a sealed container in the refrigerator for 3-4 days or in the freezer for up to a month. Note that the texture of the biscuits can change slightly with freezing and refrigerating.

Power of Your Blender

The power of your blender can affect the consistency of the cashew cream. If your blender is not very potent, consider soaking your cashews deeply in hot water for about 20 minutes before blending. This step will make the cashews softer and easier to blend.

Coconut Milk as a Substitute

If you don't have cashews available or simply prefer a cashew-free recipe, you can replace the cashew cream with a 14 oz. can of light coconut milk. This alternative can give a slightly different but equally delicious flavor to your soup.

Frequent Questions

Can I substitute cashew cream with another ingredient?

Yes, you can substitute cashew cream with light coconut milk. Using a 14 oz. can of light coconut milk can give your soup a slightly different but wonderful flavor.

Could I add any type of beans to this soup?

This recipe specifically calls for white beans, but you're welcome to experiment with other types of beans. However, keep in mind that different beans have unique flavors and textures that may alter the end result of the dish.

Can I make this soup ahead of time?

Absolutely! This vegan soup can be made ahead and stored in the refrigerator for up to 3-4 days or in the freezer for up to a month. The texture of the biscuits might change slightly during storage but the flavor will remain delightful.

What can I use instead of gluten-free flour blend?

If you don't have gluten-free flour blend or prefer to use something else, you can opt for all-purpose flour. However, this change will make your dish not gluten-free.

What could I serve this soup with?

The Vegan White Bean Pot Pie Soup is a hearty meal on its own courtesy of its protein-rich white beans and nourishing vegetables. However, if you want to add more to your meal, a side salad or toasted bread can complement it beautifully.