Veggie Pot Pie Soup: A Cozy, Comforting Delight!
A warm and comforting veggie pot pie soup filled with healthy vegetables, perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 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, diced
- 1 cup green peas
- 1 cup corn
- 1 cup heavy cream (or coconut milk for a vegan option)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic, thyme, and rosemary; cook for another minute.
- Add vegetable broth and potatoes; bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Stir in peas, corn, and cream; cook until heated through.
- Season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Feel free to add any other vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 20mg