Vegan Pot Pie Soup
Ingredients
- 1 tablespoon olive oil
- 3 celery stalks sliced
- 1 medium yellow onion diced (or 2 teaspoons onion powder)
- 4 –6 garlic cloves minced (or ¾ teaspoon garlic powder)
- ½ teaspoon cracked black pepper
- ½ teaspoon dried thyme
- 6 cups water or vegetable broth
- 2 tablespoons vegan chicken-style bouillon base
- 2 Yukon gold potatoes peeled and cut into ½-inch cubes
- 10 –12 ounces frozen mixed vegetables carrots, peas, corn, and green beans
- 8 ounces soy curls or shredded plant-based protein
- 1 15-ounce can full-fat coconut milk
- 1 tablespoon apple cider vinegar
- ¼ cup fresh parsley chopped
- Optional for serving:
- Vegan biscuits puff pastry, crackers, or crusty bread
Instructions
- Heat olive oil in a large pot over medium heat. Add celery and cook for 3–5 minutes until slightly softened. Add onion and garlic if using fresh.
- Stir in black pepper, thyme, bouillon base, water, potatoes, frozen vegetables, and soy curls. Mix well until the bouillon dissolves.
- Increase heat and bring the soup to a gentle boil. Reduce heat to low, cover, and simmer for about 30 minutes, until potatoes are tender.
- Use the back of a spoon to lightly mash some of the potatoes to thicken the soup.
- Stir in coconut milk followed by apple cider vinegar. Remove from heat.
- Garnish with fresh parsley and serve warm with your favorite vegan sides.
Notes
This vegan chicken pot pie soup delivers all the cozy comfort of the classic dish in an easy, creamy soup format. It’s dairy-free, plant-based, hearty, and perfect for cold nights, meal prep, or family dinners.