Creamy Veggie Pot Pie Soup With Saffron Cashew Cream Swirl

Craving the warm, comforting flavors of a classic pot pie but looking for a lighter, healthier take? Look no further! This Creamy Veggie Pot Pie Soup delivers all the cozy goodness you love, packed with tender vegetables and a luscious, plant-based creaminess. The secret? A vibrant saffron cashew cream swirl that adds a touch of elegance and a beautiful pop of color. This soup is perfect for a chilly evening, a comforting lunch, or a delightful starter. It’s also naturally vegan and gluten-free, making it a crowd-pleaser for everyone!

What You’ll Need: The Ingredient Lineup

• Olive Oil (2 tbsp / 30 ml): We’re using olive oil as the base for sautéing our vegetables. Opt for extra virgin olive oil for the best flavor, but any good quality olive oil will work. It adds a subtle fruity note and healthy fats.
• Onion (1 medium / 150g / 5oz), diced: A foundational aromatic, the onion provides a savory sweetness that builds the flavor profile of the soup. Dicing ensures it cooks evenly and melts into the broth.
• Carrots (2 medium / 150g / 5oz), diced: Carrots contribute a touch of sweetness and vibrant color. Dicing them alongside the onion and celery ensures they soften at a similar rate.
• Celery (2 stalks / 80g / 3oz), diced: Celery adds a subtle savory depth and a pleasant crunch. It’s a classic component of mirepoix, the aromatic base for many soups and stews.
• Garlic (2 cloves, minced): Minced garlic infuses the soup with its pungent aroma and flavor. Be careful not to burn it, as it can become bitter.
• Cauliflower (200g / 7oz), florets, small pieces: Cauliflower adds a creamy texture and mild flavor that blends beautifully with the other vegetables. Cutting it into small pieces ensures it cooks quickly and evenly.
• Potatoes (200g / 7oz), cubed: Potatoes provide heartiness and help thicken the soup. We’re using a waxy variety like Yukon Gold or red potatoes, as they hold their shape well during simmering.
• Green Peas (150g / 5oz), frozen or fresh: Peas add a pop of sweetness and vibrant green color. Frozen peas are perfectly convenient and retain their flavor and texture.
• Vegetable Broth (1 cup / 240ml): The liquid base of our soup, vegetable broth provides a savory depth of flavor. Choose a low-sodium broth to control the saltiness.
• Unsweetened Oat Milk (1 cup / 240ml): Oat milk lends a creamy texture without the dairy. Ensure it’s unsweetened to avoid adding unnecessary sweetness to the soup.
• Dried Thyme (1 tsp / 2g): Thyme adds an earthy, herbaceous note that complements the vegetables beautifully.
• Dried Rosemary (1 tsp / 2g): Rosemary provides a piney, aromatic flavor that enhances the overall complexity of the soup.
• Salt and Freshly Ground Black Pepper: Essential seasonings to enhance the flavors of all the ingredients. Adjust to your taste.
• Raw Cashews (½ cup / 75g), soaked 4h then drained: The star of our cashew cream! Soaking the cashews softens them, allowing them to blend into an ultra-smooth and creamy texture.
• Water (¼ cup / 60ml): Used to help blend the cashews into a smooth cream.
• Olive Oil (1 tbsp / 15ml): Added to the cashew cream for richness and flavor.
• Smoked Paprika (1 tsp / 2g): Smoked paprika adds a subtle smoky flavor that complements the savory vegetables.
• Ground Cumin (½ tsp / 1g): Cumin provides a warm, earthy flavor that adds depth to the cashew cream.
• Saffron Threads (a pinch, optional): Saffron adds a beautiful golden hue and a delicate floral aroma to the cashew cream. It’s optional, but highly recommended for a visually stunning and flavorful swirl.
• Oat Milk (2 tbsp / 30ml, extra): Reserved for thinning the cashew cream if needed, ensuring it has the perfect consistency for swirling.
• Fresh Chives (2 tbsp / 8g), finely chopped: Used as a garnish, chives add a fresh, oniony flavor and a vibrant green color.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Oat Milk: You can substitute almond milk, soy milk, or even full-fat coconut milk for the oat milk. Keep in mind that coconut milk will impart a slight coconut flavor.
• Cashews: If you have a nut allergy, sunflower seeds can be used as a substitute for cashews, though the flavor will be slightly different.
• Vegetable Broth: Chicken broth can be used if you are not following a vegan diet.

Detailed Step-by-Step Instructions for Creamy Veggie Pot Pie Soup

1. Sauté the Aromatics: Heat 2 tbsp of olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and become translucent. This initial sautéing builds a flavorful base for the entire soup. Don’t rush this step; allowing the vegetables to soften properly releases their natural sweetness.
2. Bloom the Garlic: Stir in the minced garlic and cook for just 30 seconds. Be careful not to let the garlic brown, as burnt garlic can become bitter. This quick bloom infuses the oil with a fragrant garlic flavor.
3. Add the Hearty Vegetables: Add the cauliflower florets, cubed potatoes, and green peas to the pot. Toss everything together to coat the vegetables evenly with the aromatic oil and seasonings. Ensuring even coating helps with consistent flavor distribution.
4. Simmer the Soup: Pour in the vegetable broth and unsweetened oat milk. Sprinkle in the dried thyme, dried rosemary, salt, and freshly ground black pepper. Bring the mixture to a gentle simmer. A gentle simmer, rather than a rolling boil, prevents the vegetables from becoming mushy and allows the flavors to meld together beautifully.
5. Cook Until Tender: Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes and cauliflower are fork-tender. Check the vegetables periodically to ensure they don’t overcook.
6. Prepare the Saffron Cashew Cream: While the soup simmers, prepare the saffron cashew cream. Drain the soaked cashews and place them in a high-speed blender. Add ¼ cup of water, 1 tbsp of olive oil, smoked paprika, cumin, and a pinch of saffron threads. Blend until ultra-smooth and creamy. If the mixture is too thick, add a splash of oat milk, one tablespoon at a time, until you reach your desired consistency. The saffron adds a beautiful color and subtle floral note.
7. Taste and Adjust the Cashew Cream: Taste the cashew cream and adjust the salt as needed. The cashew cream should be flavorful on its own, as it will be a prominent element in the final presentation.
8. Puree for Texture (Optional): For a slightly thicker, rustic texture, use an immersion blender to puree about half of the soup, leaving some vegetable chunks for bite. This step is optional; if you prefer a completely smooth soup, puree all of it.
9. Serve and Swirl: Ladle the hot soup into shallow bowls, leaving a small well in the center of each serving. Drop a teaspoon of the saffron cashew cream into the well and, using the back of a spoon, gently swirl it clockwise to create a visible pink-orange ribbon that diffuses into the broth.
10. Garnish and Enjoy: Finish each bowl with a sprinkle of fresh chives and a light drizzle of any remaining cashew cream for extra shine. Serve immediately while hot.

The Magic of Saffron: Why This Swirl Works

Saffron, the world’s most expensive spice, isn’t just about color. Its subtle floral and slightly sweet flavor profile complements the earthy vegetables and smoky paprika in the cashew cream beautifully. The swirl isn’t just for aesthetics; it allows the saffron’s aroma to be released as you eat, enhancing the overall sensory experience. The fat in the cashew cream helps carry the saffron’s volatile compounds, maximizing its impact.

Cashew Cream: A Dairy-Free Dream

Using soaked cashews as a base for the cream provides a richness and velvety texture that rivals traditional dairy-based creams. Soaking the cashews is crucial; it softens them, allowing for a perfectly smooth blend. The smoked paprika and cumin add depth and complexity, mimicking the savory notes often found in pot pie fillings. This makes the soup satisfying and comforting without any dairy.

Tips for the Best Vegetable Flavor

Don’t be afraid to roast your vegetables before adding them to the soup! Roasting brings out their natural sweetness and adds a lovely caramelized flavor. Simply toss the onion, carrots, celery, cauliflower, and potatoes with a little olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly browned. Add the roasted vegetables to the pot along with the broth and oat milk.

Adjusting the Thickness

The thickness of the soup is easily adjustable. If you prefer a thinner soup, add more vegetable broth or oat milk. If you prefer a thicker soup, puree more of the vegetables or add a tablespoon of cornstarch mixed with a little cold water during the simmering process. Remember to stir well to prevent lumps.

Frequently Asked Questions

Can I use different vegetables?

Absolutely! Feel free to substitute or add other vegetables like parsnips, sweet potatoes, or Brussels sprouts. Just adjust the cooking time accordingly.

Can I make this soup ahead of time?

Yes, the soup can be made ahead of time and stored in the refrigerator for up to 3 days. The cashew cream is best made fresh, but can also be stored separately for up to 2 days.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free, as long as you use gluten-free vegetable broth.

This Creamy Veggie Pot Pie Soup with Saffron Cashew Cream Swirl is a comforting and flavorful dish that’s perfect for a cozy night in. Don’t forget to save this recipe to Pinterest for later!

Print