Slow Cooker Vegan Pot Pie Soup

This is a unique way to make a classic comfort meal!

I can’t think of anything better than warming up on a cold winter day with a pot pie. Wait, yes I can! Warming up with a pot pie in the form of a soup. This is an effortless way to get the most satisfaction from a classic comfort meal. Plus, in my kitchen, any vegan slow cooker recipe is worth a shot! (This is my favorite!)

Ingredients:

• 1/2 cup raw unsalted cashews
• 1/2 medium yellow onion
• 1 cup shredded carrots
• 1 1/2 cup frozen green peas
• 1 1/2 cup frozen corn
• 10 oz russet potatoes
• 2 cups plain unsweetened plant milk
• 1 tbsp dried parsley
• 1 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups vegetable broth
• 1/4 cup cornstarch
• 1/4 cup water
• vegan biscuits
• OPTIONAL: grilled vegan chicken

Can I still call it a dump dinner if some veggie prep is involved? Well, it’s almost a dump dinner!

Method:

• First, get your cashews ready. Add them to a small saucepan & cover with water. Boil for 15 minutes, then turn off the heat and let sit for another 15 minutes.
• Meanwhile, prep your veggies: peel and dice the potatoes, mince the yellow onion, and shred the carrots (if not using a bag of shredded).
• Strain the cashews, place them in a blender with the plant milk, and blend until smooth.
• Add the cashew mixture, onion, carrots, peas, corn, potatoes, broth, and seasonings to your slow cooker. Mix to combine.

• Cook on high for 4-6 hours or low for 6-8 hours. When 30 minutes remain, combine the cornstarch and water in a small bowl and add it to the soup. Add your cooked vegan chicken with the cornstarch if using.
• Taste & adjust seasonings as needed. Serve with vegan biscuits. Enjoy & share!

Slow Cooker Vegan Pot Pie Soup

This is comfort food at its finest!

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Main Course, Soup

Servings 6

Calories 252 kcal

Ingredients

  

1x2x3x

• 1/2 cup cashews raw, unsalted
• 1/2 medium yellow onion
• 1 cup shredded carrots
• 1 1/2 cup frozen green peas
• 1 1/2 cup frozen corn
• 10 oz russet potatoes
• 2 cups plant milk plain, unsweetened
• 1 tbsp dried parsley
• 1 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups low sodium vegetable broth
• 1/4 cup cornstarch
• 1/4 cup water
• vegan biscuits
• vegan grilled chicken

Instructions

 

• Boil the cashews for 15 minutes, then turn off the heat and let sit for another 15 minutes.
• Meanwhile, mince the onion, peel and dice the potatoes.
• Strain the cashews, place in blender with the plant milk, and blend until smooth.
• Add the cashew mixture, onion, carrots, peas, corn, potatoes, broth, and seasonings to your slow cooker. Mix to combine.
• Cook on high for 4-6 hours or on low for 6-8 hours. When 30 minutes remain, combine the cornstarch and water in a small bowl, and add to the soup. Add your cooked vegan chicken with the cornstarch, if using.
• Taste & adjust seasonings as needed. Serve with vegan biscuits. Enjoy & share!

Nutrition

Calories: 252kcalCarbohydrates: 42gProtein: 8gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 406mgPotassium: 624mgFiber: 6gSugar: 6gVitamin A: 3850IUVitamin C: 23mgCalcium: 135mgIron: 2mg

Tried this recipe?Let us know how it was!