Veggie Pot Pie Soup
A hearty bowl of creamy soup packed with fresh vegetables, offering all the warmth and comfort of a traditional pot pie without the fuss of pastry.
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups carrots, sliced
- 1 cup celery, chopped
- 2 cups potatoes, cubed
- 1 cup frozen peas
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper, to taste
- Optional: Fresh parsley or thyme for garnish
Instructions
Step-by-Step Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes soft and translucent.
- Toss in sliced carrots and chopped celery, stirring occasionally for about 5 minutes.
- Add the cubed potatoes along with the vegetable broth. Bring the mixture to a gentle boil, then reduce to a simmer.
- Stir in thyme, rosemary, salt, and pepper. Let the soup simmer for about 15 minutes or until the potatoes are tender.
- Mix in the heavy cream and frozen peas. Allow the soup to heat through for an additional 5 minutes.
- Ladle the soup into bowls and garnish with fresh parsley or thyme as desired.
Notes
Feel free to swap out any vegetables with what you have on hand—zucchini, corn, or green beans all work perfectly. For a creamier, dairy-free option, replace the heavy cream with coconut cream. Ensure your veggies are cut into uniform sizes for even cooking.