Comments on: Vegan White Bean Pot Pie Soup

By: Support @ Minimalist Baker

Support @ Minimalist Baker — Mon, 22 Apr 2024 11:16:04 +0000

In reply to Stacy Calabretta. Whoop! We're so glad you've been enjoying it, Stacy. Love your additions! Thank you for sharing! xo

By: Stacy Calabretta

Stacy Calabretta — Fri, 19 Apr 2024 21:41:11 +0000

This is our new fav meal! I make it with a few changes – swapping out avocado oil for the vegan butter in the soup and fresh veggies (whatever is in my fridge!) and I added sauteed tempeh cubes and chick peas. I also made it with MB best vegan damn biscuits as I didn’t need it to be gluten free. I give it ten stars!!! So delish!!!

By: Support @ Minimalist Baker

Support @ Minimalist Baker — Tue, 26 Mar 2024 13:33:54 +0000

In reply to Cami. Thanks so much for sharing your experience, Cami! We're so glad you got to try the recipe and enjoyed it. For next time, you could try cooking the soup a little longer over a higher heat so that it thickens more – that should help the biscuits stay on top! xoxo

By: Cami

Cami — Tue, 26 Mar 2024 02:12:40 +0000

I finally made this after eyeing it for a while and it’s sooo good. I did coconut milk instead of cashew cream out of laziness and it didn’t taste like coconut at all. Took me about an hour and a half though I imagine that’ll be less in the future when I get used to it.

I ended up baking the biscuits separately as they sunk into the soup when I tried to put them on top, instead of floating like they show up in the pictures here. I’m not sure if my soup was a lot less dense or something, but baking them separately was fantastic too and I’ll definitely be making this again. Thanks as always MB 🫶