Veggie Pot Pie Soup
A delightful, creamy soup that embodies the comforting flavors of a classic pot pie, loaded with vibrant vegetables and perfect for chilly evenings.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 2 medium potatoes, diced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/2 cup flour (all-purpose or gluten-free)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add diced onion and garlic, sautéing until fragrant and translucent—about 2-3 minutes.
- Add the diced carrots and celery to the pot. Cook for another 4-5 minutes, stirring occasionally, until the vegetables are slightly softened.
- Stir in the diced potatoes, frozen peas, and vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for about 10-15 minutes, or until the potatoes are fork-tender.
- In a separate bowl, whisk the almond milk and flour until smooth. Slowly pour this mixture into the pot, stirring to combine. Continue cooking for another 5 minutes until the soup thickens.
- Add dried thyme, rosemary, salt, and pepper, adjusting to preference. Optionally, add a squeeze of lemon juice for extra flavor.
- Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot alongside bread or biscuits.
Notes
To elevate your Veggie Pot Pie Soup: swap out veggies based on availability, adjust thickness as preferred, and consider adding soy sauce or nutritional yeast for flavor enhancement. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to three months.