Recipe by

Visit website

This comforting, vegan vegetable pot pie soup is sure to hit the spot!



Total time

45 minutes




Dinner, Lunch


  • ¼ cup vegan Butter (or oil)
  • 1 onion (small, diced)
  • ¾ cup carrots (diced)
  • ½ cup celery (chopped)
  • 5 cloves garlic
  • 1 tsp dried parsley
  • ½ tsp thyme
  • ½ tsp sage
  • ¼ tsp rosemary
  • ¼ cup all-purpose flour
  • 6 cups vegetable stock
  • 1 cup cauliflower (chopped)
  • 3 red potatoes (medium, or gold, peeled and cubed)
  • ½ cup frozen peas
  • ½ cup frozen green beans
  • salt (to taste)
  • pepper (to taste)
  • drop biscuits (to serve with)


  1. Melt vegan butter in a large pot on medium heat.
  2. Sauté onions, carrot, and celery until onions become translucent.
  3. Add in garlic, parsley, thyme, sage, and rosemary and saute for another 2 minutes.
  4. Stir in the flour.
  5. Whisk in 1 cup of the vegetable stock. Then, whisk in the remaining stock.
  6. Add the cauliflower, potatoes, peas, and green beans to the pot. Bring to a boil. Then simmer for 15-20 minutes, or until the potatoes are tender.
  7. Season with salt and pepper to taste.
  8. Serve as is or with vegan biscuits.
  9. View the recipe instructions at

View this recipe plus 5,000 more in our FREE app

Preview in browser for now