Description
Warm your heart and soul with this creamy Veggie Pot Pie Soup, bursting with vibrant vegetables and rich flavors. Perfect for cozy evenings, this dish not only offers comfort but also brings family and friends together. With an easy preparation process and delightful results, it’s a must-try for any occasion.
Ingredients
Scale
- 4 cups low-sodium vegetable broth
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 medium Yukon Gold potatoes, diced
- 1 cup frozen peas
- 1 medium yellow onion, chopped
- 1 sheet puff pastry (store-bought)
- 1 tsp Herbs de Provence
- 1 cup cream or coconut milk
- 3 garlic cloves, minced
Instructions
- Prep the Vegetables: Dice all vegetables into bite-sized pieces. Set aside.
- Sauté Aromatics: In a large pot over medium heat, add olive oil and sauté onions and minced garlic until fragrant (about 3 minutes).
- Add Vegetables: Incorporate carrots, celery, and potatoes; sauté for about 5 minutes until they soften slightly.
- Pour in Broth: Add vegetable broth and bring to a gentle boil. Reduce heat and simmer uncovered for about 20 minutes until veggies are tender.
- Add Creaminess: Stir in cream or coconut milk along with frozen peas; cook for an additional 5 minutes until heated through.
- Crown with Puff Pastry: Preheat oven to 400°F (200°C). Ladle soup into oven-safe bowls, top each with puff pastry sheets, and bake for about 15 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 40mg