Easy vegan pot pie soup recipe loaded with hearty veggies and shredded jackfruit in a lusciously creamy, dairy-free white wine miso broth. A super delicious, rich whole food plant based recipe from scratch!
Drain and rinse the jackfruit. Add it to a small sauce pan together with a bay leaf and a pinch of sea salt then cover with water. Bring to a simmer and boil 15 minutes.
Preheat a heavy bottom stock pot over medium flame and sautee the onion, carrot and celery in a splash of water (or a light drizzle of olive oil) until softened and they start to get some color.
Add the bay leaf and thyme and stir in the white wine. Use a wooden spoon to scrape any brown bits from the bottom of the pot and continue cooking until almost all the wine has evaporated.