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–+ servings

Slow Cooker Vegan Pot Pie Soup

This is comfort food at its finest!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course, Soup
Servings 6
Calories 252 kcal

Ingredients
  

  • 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
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