Description
Warm up with this luscious Veggie Pot Pie Soup, a delightful blend of colorful vegetables and aromatic spices. Perfect for chilly days, this creamy soup is not only comforting but also easy to make, bringing back nostalgic memories of family gatherings and hearty meals. Enjoy it as a starter or as the main event, paired with crusty bread or flaky biscuits for the ultimate cozy experience.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 medium potatoes (russets or Yukon Gold), diced
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 cup frozen peas
- 1 cup corn kernels (canned or frozen)
- 1 cup full-fat coconut milk (optional)
- Salt & pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in garlic, carrots, and celery; cook for another 5 minutes.
- Add diced potatoes and thyme. Cook for an additional 5 minutes until fragrant.
- Pour in vegetable broth; bring to a gentle boil. Reduce heat and simmer for about 15 minutes until potatoes are tender.
- Stir in frozen peas and corn; cook for an additional 5 minutes until heated through.
- If desired, stir in coconut milk for added creaminess before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Soup
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg