Description
Embrace the cozy flavors of autumn with this comforting Veggie Pot Pie Soup. Creamy and hearty, it’s filled with fresh vegetables and aromatic herbs, making it the perfect dish for chilly evenings or family gatherings. This easy-to-make soup is sure to become a favorite, providing warmth and joy with every spoonful.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 2 medium Yukon Gold potatoes, diced
- 4 cups low-sodium vegetable broth
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup coconut milk or heavy cream
- Puff pastry (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onions, carrots, and celery until onions are translucent.
- Add diced potatoes, thyme, and rosemary; stir to combine.
- Pour in vegetable broth; bring to a gentle simmer.
- After 15-20 minutes, stir in frozen peas and coconut milk (or heavy cream) until heated through.
- If using puff pastry, preheat oven per package instructions and bake until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg