• You're all caught up!

Pot Pie Soup

Pot Pie Soup
Make this recipe your own. Substitute ingredients, change the number of servings, and more.
Prep Time: 10 min Serves: 4
Cooking Time: 25 min Yield: 4 servings
Write A Review

Be the first to review this recipe!

The base of this soup is made with cashews, which provides a rich and creamy broth without any dairy or gluten. It’s also loaded with naturally antioxidant-rich herbs and spices – onion, garlic, thyme, bay leaves – in addition to corn, peas, mushrooms and carrots. Recipe and image: Sherrie Castellano



1. Heat the olive oil in a large pot over low heat. Stir in the onions and garlic and saute for about five to seven minutes until translucent and slightly caramelized. Add in the thyme, bay leaves, carrots, mushrooms, salt and pepper. Cook for three minutes, stirring occasionally.

2. Turn up the heat to medium and add in the vegetable broth. While this is brought to a soft boil, blend the cashews and water together until very smooth. Pour the cashew cream into the soup pot and simmer for 10 minutes.

3. Add in the corn and peas and cook for two more minutes. Serve warm with crusty bread.


Must see: Slideshow & Video

Share Your Review For This Recipe
Do you have any healthy substitution ideas for this recipe?
Showcase this recipe as:
  • Family-friendly
  • Guilty pleasure
  • Workout booster
  • Bang for your buck
  • Easy on the fly
  • A healthy choice
Would you make this recipe again?
Serving Size