A vegan pot pie soup recipe that is plant-based, gluten free & dairy free! Loaded with fresh vegetables and noodles in a light and creamy broth.
This is a fantastic meal prep or make ahead recipe to cook for the week. Enjoy with vegan garlic knots, oyster crackers, or a hearty slice of rustic Dutch Oven bread.
This Vegan 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. This gluten free bowtie pasta is really great in this soup!
- Onions
- Garlic
- Carrots
- Potatoes
- Corn
- Mushrooms: for a little texture and flavor. I like to use fresh mushrooms if I have them on hand, or these great dried mushrooms which cook very nicely in soups and stews! Dried mushrooms not only add a bit of substance to the soup, but give the broth a rich and savory flavor.
- Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Reduced Sodium Vegetable Stock or Bouillon: I love this Better than Bouillon Vegetable Base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! Start with a low sodium broth or bouillon, and add more salt later if needed.
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
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 sauté the onions and carrots for 7 to 8 minutes until the Vegetables begin to soften.
- Add the potatoes, corn, peas, mushrooms, Herbes de Provence, 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.
Meal Prep Pot Pie Soup Recipe
You can easily meal prep this vegetable pot pie noodle soup by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge during the busy weekdays.
By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead. Heat + eat, you’re all set!
More 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)
Get the Same Ingredients I Used For My Vegan Pot Pot Soup Recipe:
As always, if you make this vegan pot pie soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Vegan Pot Pie Soup
Ingredients
- 12 ounce farfalle pasta gluten free
- 2 tablespoons olive oil
- 1 sweet onion diced
- 3 carrots chopped
- 3 potatoes peeled and diced
- 1 cup sweet corn
- 1 cup frozen peas
- 1 cup mushrooms sliced
- 1/2 teaspoon thyme
- 1 tablespoon Herbes de Provence
- 8 cups water
- 1 13 ounce can unsweetened coconut milk
- 1 13 ounce can green beans drained
- Himalayan Sea 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.
Notes
Save Money on Fresh Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every week or so and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!shed avocado worked wonders!Nutrition
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
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