Description
Veggie Pot Pie Soup is a comforting and creamy twist on the classic pot pie, packed with colorful vegetables in a rich broth. It’s an easy-to-prepare, nutritious, and versatile meal perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 1 cup diced potatoes
- 1 cup corn (fresh or frozen)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream (or coconut milk for a vegan option)
- 2 tablespoons all-purpose flour (for thickening)
- 1 tablespoon Dijon mustard
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for 1 minute until fragrant.
- Add diced carrots and celery. Sauté for another 5 minutes until they begin to soften.
- Incorporate diced potatoes and corn, mixing well with other vegetables.
- Pour in vegetable broth and bring to a boil.
- Stir in dried thyme, salt, and black pepper. Reduce heat to a simmer and cook uncovered for about 15 minutes, or until potatoes are fork-tender.
- In a separate bowl, mix heavy cream and flour until smooth. Gradually add this mixture to the soup while stirring to thicken.
- Add frozen peas and Dijon mustard, stirring until combined and heated through.
- Simmer for another 5 minutes, ensuring even heating.
- Remove from heat. Garnish with fresh parsley before serving.
Notes
- For a dairy-free or vegan option, substitute heavy cream with coconut milk or a dairy-free cream alternative.
- Feel free to add other vegetables like zucchini, bell peppers, or asparagus, cut into bite-sized pieces.
- Chicken broth can be used instead of vegetable broth for a richer flavor if not adhering to a vegetarian or vegan diet.
- For a gluten-free version, use cornstarch or a gluten-free flour blend instead of all-purpose flour to thicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days and reheated on the stovetop.
- The soup can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 6g
- Cholesterol: N/A