A hearty pot pie soup recipe that is vegan, gluten free & dairy free! Loaded with fresh vegetables and noodles in a light and creamy broth. Enjoy with a flaky biscuit, oyster crackers, or a hearty slice of sourdough bread.
This creamy fall soup is the ultimate vegan comfort food recipe! It has all the flavors of a classic veggie pot pie, but without all the work to make a proper one. Let’s call it “deconstructed.” This soup is absolutely delicious as a fall lunch or dinner, and got rave reviews from the hubby!
This Vegetable Pot Pie Soup Is:
- Thick
- Creamy
- Loaded with fresh vegetables
- Hearty
- Satisfying
- Earthy
- Vegan, Gluten Free, Dairy Free!
What’s In This Vegan Pot Pie Soup?
- Pasta: Use gluten free if you need to! I made this soup with bowtie pasta, farfalle, but you can use any medium pasta shape you have around. Shells, macaroni, or rotini would also be fantastic.
- Onions: for sweetness and flavor
- Carrots: a classic pot pie ingredient
- Potatoes: to make this soup hearty and filling
- Corn: You can use fresh, frozen, or canned. If using, canned, just make sure its low sodium, or no salt added.
- Peas: I like frozen peas best for soups, they hold their shape better than canned.
- Mushrooms: for a little texture and flavor
- Spices: thyme, herbes de provance, and salt & pepper to taste
- Coconut Milk & Vegetable Stock: for a light and creamy broth
How Do I Make This Vegetable Noodle Pot Pie Soup?
- Cook pasta according to package instructions. Drain and set aside for serving.
- In a large soup pot, heat the olive oil over low heat and saute the onions and carrots for 7 to 8 minutes until the Vegetables begin to soften.
- Add the potatoes, corn, peas, mushrooms, Herbes de Provance, thyme, and Vegetable stock to the pot. Bring to a boil then lower hear to a simmer and cook for about 30 minutes until potatoes become tender.
- Take a few ladles if the soup (about 2 cups) and pour into a blender to puree. Add the puree back to the pot. Alternatively, use an immersion blender to puree a bit of the soup, leaving the majority of it in chunks.
- Stir in the green beans and coconut milk, and add salt and pepper to taste. Serve over the noodles, only adding the noodles to the pot after the soup has cooled.
Other Comfort Food Soup Recipes You’ll Love:
French Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)
Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)
Mango Black Bean Chili (Vegan, Gluten Free, Dairy Free)
Instant Pot Split Pea Soup with Sweet Potato (Vegan, GF, Whole30)
Turkey Butternut Squash Chili (Paleo, Whole30, Keto, 21 Day Fix)
As always, if you make this split pea soup with sweet potatoes be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Vegetable Noodle Pot Pie Soup (Vegan, Gluten Free, Dairy Free)
A hearty pot pie soup recipe that is vegan, gluten free & dairy free! Loaded with fresh vegetables and noodles in a light and creamy broth.
Ingredients
- 1 16 ounce box pasta of choice, gluten free, I used bowties
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 carrots chopped
- 3 potatoes peeled and diced
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup mushrooms sliced
- 1/2 teaspoon thyme
- 1 tablespoon Herbes de Provance
- 8 cups water
- 1 13 ounce can unsweetened coconut milk
- 1 13 ounce can green beans, drained
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside for serving.
- In a large soup pot, heat the olive oil over low heat and saute the onions and carrots for 7 to 8 minutes until the Vegetables begin to soften.
- Add the potatoes, corn, peas, mushrooms, Herbes de Provance, thyme, and Vegetable stock to the pot. Bring to a boil then lower hear to a simmer and cook for about 30 minutes until potatoes become tender.
- Take a few ladles if the soup (about 2 cups) and pour into a blender to puree. Add the puree back to the pot. Alternatively, use an immersion blender to puree a bit of the soup, leaving the majority of it in chunks.
- Stir in the green beans and coconut milk, and add salt and pepper to taste. Serve over the noodles, only adding the noodles to the pot after the soup has cooled.
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!
This is a winner