Go Back

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.
Print Recipe Pin Recipe

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.
Tried this recipe?Mention @keeponcookinpod or tag #keeponcookinpod!