Veggie Pot Pie Soup
A creamy, hearty soup featuring vibrant vegetables and a soul-warming broth, perfect for busy weeknights.
Ingredients
Aromatics
- 2 tablespoons olive oil For sautéing
- 1 medium onion, chopped Adds sweetness and flavor
- 2 cloves garlic, minced For aromatic flavor
Vegetables
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 medium potato, diced
- 1 cup frozen peas Add at the end
Broth and Cream
- 4 cups vegetable broth Base for the soup
- 1 cup unsweetened almond milk Can substitute with any plant-based milk
- 2 tablespoons corn starch For thickening the soup
Seasoning
- 1 teaspoon dried thyme Adds herby flavor
- to taste Salt Adjust according to preference
- to taste Pepper Adjust according to preference
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent.
- Toss in the sliced carrots, celery, and diced potatoes. Stir them in and let them cook for 5 minutes.
- Add the frozen peas and mix well.
Cooking
- Pour in the vegetable broth and bring to a boil. Then, reduce the heat and let it simmer for about 10 minutes.
- In a small bowl, whisk together the almond milk and corn starch until smooth. Slowly add this mixture into the soup while stirring well.
- Sprinkle in the dried thyme, salt, and pepper. Let it simmer for an additional 5 minutes until heated through and the soup thickens.
- Serve hot and enjoy!
Notes
Consider adding your favorite vegetables or fresh herbs at the end to elevate flavor. For a heartier soup, add cooked pasta or quinoa.