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Vegan Pot Pie Soup Recipe (Gluten Free, Dairy Free)

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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.

vegetarian pot pie soup recipe with noodles vegetables and homemade vegetable stock vegan gluten free comfort food soup recipes for winter or fall
This hearty pot pie 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 Vegan Pot Pie Soup Is:

  • Thick
  • Creamy
  • Loaded with fresh vegetables
  • Hearty
  • Satisfying
  • Earthy
  • Vegan, Gluten Free, Dairy Free!
vegan pot pie soup recipe with noodles vegetables carrots corn peas green beans and farfalle bowtie pasta noodles healthy easy meal prep recipes for vegan comfort food soup winter fall dinners

What’s In This Vegan Pot Pie Soup?

See the recipe card below for full ingredient amounts and recipe instructions!

How Do I Make This Vegetable Noodle Pot Pie Soup?

  1. Cook pasta according to package instructions. Drain and set aside for serving.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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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 tasty 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)

Share This 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!

Let’s keep in touch – make sure to sign up for my newsletter to get recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

vegetarian pot pie soup recipe with noodles vegetables and homemade vegetable stock vegan gluten free comfort food soup recipes for winter or fall

Vegan Pot Pie Soup

Kelly Jensen
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. 
5 from 3 votes
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 303 kcal

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
  • Sea Salt and Black Pepper

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.

Nutrition

Calories: 303kcalCarbohydrates: 57gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 38mgPotassium: 654mgFiber: 6gSugar: 6gVitamin A: 4038IUVitamin C: 27mgCalcium: 52mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Dairy Free, Fall Recipes, Gluten Free, Lunches, Make Ahead, Meal Prep, Midwestern Fusion, Pastas, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

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