Description
Warm up with this delightful Veggie Pot Pie Soup, a creamy and savory blend of colorful vegetables simmered to perfection. This comforting dish is perfect for chilly evenings or leisurely weekends, bringing friends and family together around the table. Each spoonful offers a harmonious mix of flavors and textures, making it an irresistible choice for any meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 medium Yukon Gold potatoes, diced
- 1 cup frozen peas (no need to thaw)
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1/4 cup all-purpose flour (or gluten-free alternative)
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil. Once shimmering, sauté chopped onions and minced garlic until translucent.
- Stir in diced carrots, celery, and potatoes; sauté for about 5–7 minutes until slightly softened.
- Sprinkle flour over the vegetables and stir continuously for about 2 minutes to form a thick base.
- Gradually whisk in vegetable broth and coconut milk until well combined. Bring to a gentle boil.
- Add thyme, bay leaf, salt, and pepper; reduce heat and let simmer for 15–20 minutes until veggies are tender.
- Stir in frozen peas during the last few minutes of cooking. Adjust seasoning before serving hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg