Go Back
+ servings
Creamy Vegan Pot Pie

Vegan Pot Pie Soup

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!
Course Soup
Cuisine American
Keyword creamy soup, plant based, vegan pot pie, wfpb
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Calories 270kcal
Author Florentina


  • 1/2 yellow onion diced ( or 1/2 leek)
  • 2 carrots sliced into rounds
  • 2 ribs celery chopped
  • 1 cup frozen green peas
  • 1.5 cup broccoli florets small
  • 15 oz canned young jackfruit
  • 2 leaves bay
  • 10 sprigs fresh thyme
  • 6 cups low sodium veggies tock or water warm
  • 4 tbsp whole wheat pastry flour
  • 1/2 tsp garlic powder
  • 1/3 cup dry white wine
  • 1/4 cup fresh parsley or chives for garnish

Cashew Cream:


Prepare the Miso Cashew Cream:

  • Add the cashews, hot water, nutritional yeast and miso paste to a powerful blender. Allow to soak together while you work on the soup then puree until smooth and creamy.

Make the Soup:

  • 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. Drain and cool then using a fork shred the jackfruit into smaller pieces discarding any seeds if found.
  • 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. Take care not to burn them and add more liquid if needed. Omit the oil for WFPB and Plantricious diets.
  • 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.
  • Stir in the flour and add the warm vegetable stock. Turn up the heat to bring to a simmer while constantly stirring so everything combines well. Cook about 10 minutes until the soup begins to thicken.
  • Add the broccoli florets (make sure they are cut into very small pieces) and simmer a few more minutes until cooked to your liking. Alternatively you can use precooked steamed broccoli and only warm through in the soup.
  • Rinse the frozen green peas with some hot water before adding them to the soup together with the shredded jackfruit pieces. Only simmer a couple more minutes until the center of the peas is heated through.
  • Stir in the cashew cream and let the soup simmer another minute or so until thick and bubbly.
  • Taste and adjust seasoning with sea salt and black pepper. Discard the bay and thyme and serve hot garnished with fresh parsley or chives.
  • The pot pie can be served with crusty bread, biscuits, vegan puff pastry and even some focaccia bread.


To make the soup gluten-free swap the whole wheat flour for brown rice flour or leave it out completely, the cashew cream does a nice job making the soup creamy.


Calories: 270kcal | Carbohydrates: 38g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Sodium: 157mg | Potassium: 526mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4034IU | Vitamin C: 38mg | Calcium: 85mg | Iron: 3mg