Description
A hearty and comforting veggie pot pie soup packed with vegetables and creamy goodness.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 2 cups potatoes, diced
- 1 cup frozen peas
- 1 cup corn
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1 tablespoon soy sauce
- 1 cup puff pastry, thawed
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté until softened.
- Add garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute.
- Pour in vegetable broth and bring to a boil.
- Add potatoes, peas, and corn. Reduce heat and simmer until potatoes are tender.
- In a separate bowl, mix heavy cream with flour until smooth.
- Stir cream mixture into the soup and cook until thickened.
- Add soy sauce and mix well.
- Preheat oven to 400°F (200°C).
- Transfer soup to a baking dish and top with puff pastry.
- Bake until pastry is golden brown, about 20 minutes.
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Use any vegetables you prefer or have on hand.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: veggie pot pie soup, vegetable soup, comfort food, vegetarian recipes