Description
Veggie Pot Pie Soup is a creamy, hearty, and comforting one-pot soup that tastes like a classic pot pie without the crust. It’s packed with vegetables, rich flavor, and perfect for cozy nights.
Ingredients
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Instructions
In a large pot, heat oil or butter over medium heat.,Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.,Stir in flour and cook for 1–2 minutes to form a roux.,Gradually pour in vegetable broth while stirring.,Add potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes are tender.,Stir in peas, corn, and milk or cream. Simmer for another 5 minutes until heated through and thickened.,Taste and adjust seasoning. Add lemon juice or parsley if desired.,Serve warm with crusty bread or biscuits.
Notes
For a vegan version, use plant-based milk and skip dairy.,Thicken soup with cornstarch if gluten-free.,Add white beans or chickpeas for extra protein.,Store leftovers in the fridge for up to 4 days; reheat with a splash of broth if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 6g
- Sodium: undefined
- Fat: 10g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: undefined
