Description
A hearty and comforting veggie pot pie soup packed with fresh vegetables.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups vegetable broth
- 2 cups potatoes, cubed
- 1 cup green peas
- 1 cup corn
- 1 cup heavy cream
- Salt and pepper to taste
- 1 cup puff pastry, cut into squares
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Add garlic, thyme, and rosemary. Stir for one minute.
- Pour in vegetable broth and add potatoes. Bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Add peas and corn. Stir in heavy cream.
- Season with salt and pepper.
- Top with puff pastry squares and bake until golden brown.
Notes
- Use any seasonal vegetables you have on hand.
- Can be made ahead and reheated.
- Freeze leftovers for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop and oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Veggie Pot Pie Soup, vegetarian soup, comfort food, healthy soup