By Sarah Diedrich
Vegan Slow Cooker Veggie Pot Pie Soup
6 steps
Prep:20minCook:4h
Updated at: Thu, 17 Aug 2023 00:04:36 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
29
High
Nutrition per serving
Calories334.2 kcal (17%)
Total Fat11.7 g (17%)
Carbs51.1 g (20%)
Sugars7.5 g (8%)
Protein9.8 g (20%)
Sodium1008.2 mg (50%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Soak cashews in hot water for at least 30 minutes. Prepare chopped veggies.
unsalted cashews½ c
celery1 c
potatoes2 c
carrots1 c
sweet onion½ cStep 2
Strain cashews and add to blender with milk. Blend until smooth.
vegan milk2 cStep 3
Add prepared veggies, spices, milk mixture, and broth to your slow cooker. Mix to combine. Cook on high for 3 and a half hours.
Slow CookerHigh
vegetable broth3 cunsalted cashews½ csweet onion½ ccarrots1 c
Frozen Green Peas1 C
frozen corn1 ccelery1 cpotatoes2 cvegan milk2 c
dried parsley1 Tbsp
garlic powder1 tsp
salt½ tsp
black pepper¼ tspStep 4
Mix together the cornstarch and water in a small bowl and then add into the soup. Continue cooking on high for 30 more minutes.
Slow CookerHigh
water¼ c
cornstarch¼ cStep 5
Prepare biscuits according to package instructions.
biscuitsStep 6
Serve, topping each bowl with extra dried parsley and a biscuit.
dried parsley1 TbspView on sixvegansisters.com
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