Creamy Chickpea Pot Pie Soup

Pot pies are a classic comfort food, with a flaky crust bursting with creamy, savory vegetables. But, let’s be honest—finding a good store-bought vegan pastry crust isn’t always easy, and sometimes, we could all do with cutting back on a few carbs. That’s where this Creamy Chickpea Pot Pie Soup comes in! All the flavors of a pot pie, but none of the hassle of rolling dough or preheating the oven. It’s creamy, packed with veggies, and ready in a flash, served straight from the pot to your bowl. Let’s dig in!

Why You’ll Love Creamy Chickpea Pot Pie Soup

  • Comforting: This soup is packed with all the savory flavors you love from a pot pie, in a warm and creamy soup format.
  • Easy and quick: No need to deal with baking a pie crust—this recipe can be whipped up in under 30 minutes.
  • Customizable: You can make it nut-free or add your favorite veggies for a personal twist.
  • Healthy: Loaded with vegetables and plant-based protein from chickpeas, it’s a wholesome, nutrient-dense meal.

What You Need to Make Creamy Chickpea Pot Pie Soup

Here’s what you’ll need to make this comforting soup. For exact measurements, check the recipe card below:

  • Olive oil (optional)
  • Onion
  • Carrots
  • Celery
  • Garlic
  • Russet potatoes
  • Broth (divided)
  • Cashews (soaked or boiled)
  • Poultry seasoning
  • Sea salt
  • Frozen peas
  • Frozen corn
  • Canned chickpeas
  • Black pepper
  • Apple cider vinegar
  • Scallions or chives (optional)

How to Make Creamy Chickpea Pot Pie Soup

  1. Sauté the Vegetables: Heat the oil in a stockpot over medium heat. Add the onion, carrot, and celery, and sauté for 3-5 minutes until the onions are soft and translucent. Add the garlic and sauté for an additional minute until fragrant.
  2. Simmer the Potatoes: Add the diced potatoes and 4 cups of broth to the pot. Cover and bring to a boil, then reduce the heat to a simmer. Cook for 6-8 minutes until the potatoes are just fork-tender—don’t let them get mushy!
  3. Prepare the Cashew Cream: While the soup simmers, blend the remaining cup of broth, soaked cashews, poultry seasoning, and sea salt in a blender for 1-2 minutes until smooth and creamy.
  4. Combine and Simmer: Stir the cashew cream into the soup. Then, add the peas, corn, chickpeas, black pepper, and apple cider vinegar. Stir until everything is well combined and simmer for another 4 minutes to heat through.
  5. Season and Serve: Adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with chopped chives or scallions, if using. Enjoy your warm, cozy bowl of creamy chickpea pot pie goodness!

Commonly Asked Questions

Can I make this soup nut-free?

Yes! If you’re managing a nut allergy, you can replace the cashews with ¼ cup cornstarch blended with the broth. It won’t be as creamy, but it will still give you a silky texture.

Can I freeze this soup?

Absolutely! This soup freezes well. Just be sure to let it cool completely before transferring it to an airtight container. When you’re ready to eat, thaw it in the fridge overnight and reheat gently on the stovetop.

What other veggies can I add to this soup?

Feel free to get creative! You can add mushrooms, green beans, or even diced butternut squash for an extra twist.

How do I make it thicker?

For a thicker consistency, you can let the soup simmer a bit longer, or add a slurry made from cornstarch or flour to thicken it further.

Creamy Chickpea Pot Pie Soup

Pot pies are awesome, flaky crust bursting with creamy filling and delicious vegetables. But flaky store-bought vegan pastry crust is not always easy to come by, yet. It never hurt nobody to cut some carbs from their dinner so I put together this Creamy Chickpea Pot Pie soup so I could have all of the nostalgic savory flavors served up in a flash in the convenience of a bowl, no baking required.

Ingredients
  

  • 2 tablespoon 30 ml olive oil, optional
  • 1 onion roughly chopped
  • 2 carrots thinly sliced
  • 2 celery ribs thinly sliced
  • 4 cloves garlic minced
  • 2 russet potatoes skin on, diced small
  • 5 cups 140 ml broth, divided
  • 1 cup 137 g raw cashews, soaked in water overnight or boiled for 10 minutes in water and drained
  • 1 ½ teaspoons poultry seasoning
  • 1 1/2 teaspoons sea salt
  • 1 cup 150 g frozen peas
  • 1 cup 180 g frozen corn
  • 1 can 15.5 ounce chickpeas , drained and rinsed
  • 1 teaspoon black pepper
  • 1 tablespoon 14 g apple cider vinegar
  • Scallions or chives roughly chopped (optional)

Instructions
 

  • To make the soup heat the oil in a stockpot over medium heat. Add the onion, carrot and celery and saute 3-5 minutes until the onions are soft and translucent. Add the garlic and saute one additional minute until fragrant.
  • Add the potatoes and 4 cups of broth to the pot, cover the pot and bring to a boil. Reduce to a simmer and cook, covered, for 6-8 minutes until the potatoes are just fork tender, being careful not to let them turn to mush.
  • While soup is simmering add the remaining 1 cup broth, cashews, poultry seasoning and sea salt to a blender and blend 1-2 minutes until smooth and creamy. Transfer cream to the pot.
  • Add the peas, corn, chickpeas, pepper and vinegar to the pot and stir until well combined. Bring to a simmer for 4 minutes to heat everything through. Season with more salt and pepper to taste, if desired.
  • Serve hot garnished with chives or scallions, if using.

Notes

If managing a nut allergy omit the cashews, add ¼ cup cornstarch to the blender in place of the cashews and blend as directed, using this as the cream. After adding to the pot let simmer 4-6 minutes until slightly thicker. This won’t be as creamy as the cashew cream but will still give you a luscious and silky texture.
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