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–+ servings

Veggie Pot Pie Soup

A comforting and nutritious soup that combines the classic flavors of pot pie with the ease of a soup, filled with tender vegetables and creamy broth.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition

Ingredients
  

Vegetables
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium potato, peeled and diced
  • 1 cup frozen peas
  • 1 cup corn (fresh or frozen)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 4 cups vegetable broth
  • 1 cup milk (or dairy-free alternative)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Equipment

  • large pot

Method
 

  1. Wash and chop all your vegetables. Set them aside in a bowl, ready for cooking.
  2. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute.
  3. Add the diced carrots, celery, and potato. Stir and cook for 5-7 minutes until softened.
  4. Add the frozen peas and corn, dried thyme, rosemary, salt, and black pepper. Mix well and cook for another 2 minutes.
  5. In a small bowl, whisk together the flour and milk until smooth. Slowly pour this mixture into the pot while stirring. Then, pour in the vegetable broth and soy sauce. Bring to a gentle boil, then reduce heat and let it simmer for 15-20 minutes until vegetables are tender.
  6. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Nutrition

Calories: 180kcalProtein: 5gSodium: 600mg

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