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Pot Pie Soup

by Livestrong_Recipes  |  Oct 22, 2018

Pot Pie Soup
Photo Credit: Sherry Castellano
  1. PREP
  2. 10 m
  • COOK
  • 25 m
  • 35 m

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



  • 2 tbsp extra-virgin olive oil
  • 1 onion
  • 3 garlic clove
  • 2 tsp fresh thyme
  • 2 tbsp Bay Leaf
  • 1 cup carrot(s)
  • 1 cup Ravioli Mushroom
  • 1/2 tsp sea salt
  • 1 tsp Black Pepper
  • 4 cups low-sodium vegetable broth
  • 1 cup Raw Cashews
  • 1 cup Water (filtered Tap Water)
  • 1 cup Frozen Corn
  • 1 cup frozen peas


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.