Veggie Pot Pie Soup

I picked my children up from school today and forgot to ask them how their afternoons had been. I was too hopped up after watching “Forks & Knives” (a documentary currently available on Netflix) to not talk.

“Guys. We’ve been trying to eat better, but we’ve got to DO this. The cancer and heart disease and diabetes rate for people who consumer animal protein are measurably larger than those who don’t. So, we’ve got to do this. We’ve got to make every meal possible vegan or vegetarian.”

I felt the passion beating in my heart. The speech was on par with the Gettysburg address. Moving. Powerful.


The family teenager copped an attitude, “Great mom. That’s great. I’ll just have to start eating bacon in secret.”

He debated me most of the evening. Tried to state made-up carnivorous facts. Sulked and whined and insisted his need for a half-side of steak every week.

At some point, I did what most moms have learned to do with know-it-all teenagers. You smile and nod, pat them on their furry heads, and then cook up a kickass meal. Because, I don’t care how much you THINK you need meat, if your mama can wow you with some seriously rich and hearty soup, you’re going to give in. It’s the only option.

And so it was tonight. The teenager bent his head over his bowl, scooped heaping masses of Veggie Pot Pie soup into his face, asked for seconds, then said,

“Okay, okay. I could eat like this all the time. Vegan rocks.”

To which I replied with a wink and a gentle nod.

Because being a know-it-all, veggie-making mama rocks bananas.


Veggie Pot Pie Soup


3 tablespoons Earth Balance spread (or butter)
1 small onion, finely chopped
4 cloves garlic, finely chopped
2 large carrots, diced
4 stalks celery, diced
64 ounces veggie broth
16 ounces gnocchi (potato pasta dumplings, you'll find them your grocers pasta aisle)
3 tablespoons flour
3 tablespoons water
1 1/2 teaspoons dill
1/2 teaspoon Italian Seasoning
1-2 teaspoons garlic salt
fresh ground pepper
1 cup frozen corn
1 cup frozen green beans
1 cup frozen peas


In an extra large pot, melt a tablespoon of Earth Balance (or margarine or butter) over medium-high heat. Add the onion and garlic and cook 2-3 minutes until softened. Add the carrots, celery, and veggie broth. Cover the pot and bring to a boil. Reduce heat and allow to simmer for 8-10 minutes.

Remove the lid from the pot, then bring soup to a boil once again. Add the gnocchi to the boiling water. Cook 3-5 minutes, or until the gnocchi is softened. Reduce the heat once again. In a small bowl, melt the remaining 2 tablespoons of Earth Balance. Whisk in the flour and water. Slowly pour the flour mixture into the soup, stirring it quickly to mix the flour throughout the soup. Toss in the dill, Italian seasoning, and add enough garlic salt and pepper to taste.

Turn the heat up once more, stir until the soup is thickened. Toss in the frozen corn, green beans, and peas. Cook for 1-2 minutes or until the frozen veggies are thawed.

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20 Responses to “Veggie Pot Pie Soup”

  1. 1

    Kristen @ on February 2, 2012 at 10:34 pm Reply

    k..this sounds yum. i watched knives over forks a few months ago and absolutely loved it. i can’t wait for more vegan recipes from you (cuz you’re gonna post more, right????) i can honestly say that when i eat whole food, plant based i don’t crave sugar, dairy, or meat and i never feel hungry. AND i have so much energy!

  2. 2

    Skye on February 3, 2012 at 8:28 am Reply

    I love veggie pot pie (my favorite is the seitan pot pie from the cookbook Veganomicon) and I love veggie soup too… this looks like it could end up as one of my favorite recipes! I’ve been meaning to watch Forks Over Knives but my boyfriend doesn’t want to watch it with me… I think he’s afraid it will make him want to change his unhealthy eating habits. Any tips??

  3. 3

    Gwen on February 3, 2012 at 8:37 am Reply

    This looks delicious, I can’t wait to try it! I think my family will be happy enough with this to not notice the lack of meat, too. :)

  4. 4

    Heidi @ Food Doodles on February 3, 2012 at 11:15 am Reply

    Haha, I love this. I haven’t seen knives over forks yet but I completely agree with the general idea. Your soup looks sooo delicious :D And I love that you added gnocchi, what a cool idea!

  5. 5

    Bree on February 3, 2012 at 1:19 pm Reply

    I need this in my life. Like now.

  6. 6

    Kari on February 3, 2012 at 9:35 pm Reply

    We watched this in December and made the change for our “New Year’s Resolution”…the food is great, I’m down 6 pounds without even trying and I love it. The hardest part is finding new things to make so I’m looking forward to more recipes from you. :) Oh, and we’ll totally be trying this one too!

  7. 7

    kathy on February 4, 2012 at 11:06 am Reply

    Yay Brooke I love it!! And once your family starts eating more DELICIOUS vegan meals they will realize that plant-based food tastes delicious and just makes you feel good.

    And for the picky teens – you can try some of the Gardein and Daiya products. The chickn tenders, buffalo wings and more are pretty awesome. Daiya cheese is perfect for pizza. And tempeh bacon rocks!

    I cant wait to see how your passion from Forks Over Knives pans out! I’m here to help if you need inspiration!!

    xxoxoxox k

  8. Pingback: Tastes like chicken | Smart Living Blog

  9. 8

    Adriana on February 11, 2012 at 12:06 am Reply

    My husband used your recipe and it was DELICIOUS! My little one liked it too. Thanks for sharing!

  10. 9

    Kim on February 20, 2012 at 3:41 pm Reply

    Just made this soup last night and it was a HIT with the family…just like all your recipes are! So delicious. Thanks for always giving me meal ideas that wow family and friends!

    • Brooke replied: — February 21st, 2012 @ 1:08 am

      Awwww. Friends forever.

  11. 10

    Monica on February 21, 2012 at 4:02 pm Reply

    Loved the flavor of this soup. I didn’t have all the ingredients so I substituted the vegiie broth for some chicken broth plus drained corn juice and potatoe water! I made my own gnocchi which we didn’t like at all…next time I will just put potatoes in instead. Maybe the store bought kind is better. Overall I would make this again…the flavor was wonderful!

  12. Pingback: Sunday soup day « the delish

  13. 11

    Julie on March 23, 2012 at 11:43 am Reply

    I made this and it could not get any better! I have been vegan for 6 months now (15 lbs gone!) and this is the comfort food I was craving! Thank you.

    I am a low fat vegan and so I fried with a little water instead of margerine and YUM!

  14. 12

    Cathy on March 28, 2012 at 6:29 am Reply

    I made this last night! We couldn’t get enough and I’m so thankful we have leftovers! Round 2 today! Absolutely delicious!

    • Brooke replied: — March 29th, 2012 @ 9:24 pm


  15. 13

    Sarah on March 28, 2012 at 8:53 am Reply

    Tried it and loved it, have made it twice and it’s on the menu again this week. Thanks!

    • Brooke replied: — March 29th, 2012 @ 9:24 pm

      SOOO GLAD!!!

  16. 14

    Bailey on May 30, 2012 at 5:45 am Reply

    I made this last night for dinner along with some fresh bread and my meat-n’-potatoes husband LOVED it! I didn’t tell him it was vegan though….he doesn’t need to know….

  17. 15

    Katie @ Produce on Parade on November 6, 2013 at 12:18 pm Reply

    What a cute post! And the soups fantastic. Once you research the meat, egg and diary industries practices, you’ll have no problem being vegan! Trust me! ;)

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