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Slow Cooker Veggie Pot Pie Soup

3.20 from 51 votes
This veggie pot pie soup is loaded with veggies and flavor! It's easily made in a Crockpot™ 6qt Easy-to-Clean Slow Cooker.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup raw unsalted cashews soaked*
  • 1/2 cup diced sweet onion
  • 1 cup shredded carrots
  • 1 cup frozen green peas
  • 1 cup frozen corn
  • 1 cup diced celery
  • 2 cups peeled and diced potatoes
  • 2 cups plain unsweetened rice milk
  • 1 tbsp dried parsley + extra for topping
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups vegetable or vegan chicken broth
  • 1/4 cup cornstarch + 1/4 cup water
  • 1 package of store bought vegan biscuit dough or 6-8 homemade biscuits

Equipment

  • Crockpot™ 6qt Easy-to-Clean Slow Cooker

Method
 

  1. Soak the cashews in hot water for at least 30 minutes. Prepare your chopped veggies.
  2. Strain the cashews and add to a blender with the rice milk. Blend until smooth.
  3. Add the veggies, spices, rice milk mixture, and broth to your Crockpot™ 6qt Easy-to-Clean Slow Cooker. Mix to combine. Cook on high for 4 hours. When 30 minutes remain, mix together the cornstarch and water in a small bowl and mix into the soup.
  4. Prepare your biscuits according to package instructions or recipe.
  5. Serve the soup, topping each bowl with extra dried parsley and a biscuit.