Description
This creamy vegan pot pie soup is cozy and delicious! This plant-based soup is easy to make and perfect for a hearty weeknight meal.
Ingredients
Units
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- 1/2 cup cashews
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1 large russet potato, peeled and diced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup frozen peas
- 1 15oz can corn, drained
- 2 teaspoons lemon juice
- Salt and pepper to taste
Instructions
- To quick-soak the cashews, bring one cup of water to a boil (I do this in the microwave), then add the cashews. Cover and let sit for 10 minutes. Drain the cashews, then add them to the blender with 1/2 cup of water. Blend until smooth. Set aside.
- Heat olive oil in a large pot over medium heat. Add the diced onions, carrots, celery, and cook for 7-8 minutes until they begin to soften, stirring occasionally.
- Add the garlic, thyme, rosemary, paprika and potato and stir to combine.
- Cook for 5-7 minutes, stirring occasionally, until the potato begins to soften.
- Sprinkle the flour over the vegetables and stir to coat evenly. This helps to thicken the soup. Cook the flour for about 2 minutes to eliminate the raw taste.
- Add the vegetable broth to the pot and bring the mixture to a simmer. Cook for 15-20 minutes until the vegetables are tender and the soup thickens.
- Stir in the peas and corn and cook for another 5 minutes, allowing the soup to heat through and the flavors to meld.
- Remove from heat and stir in cashew cream, and lemon juice. Season salt and pepper to taste.