Description
A warm and comforting pot pie soup with a creamy broth and a medley of vegetables, perfect for cozy nights in.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 medium potato, peeled and diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk)
- 1 tablespoon cornstarch (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onions and sauté for 3-5 minutes.
- Add the minced garlic, carrots, and celery. Stir together for another 5-7 minutes until veggies are tender.
- Stir in the diced potato, frozen peas, dried thyme, and rosemary. Allow to sit for 1-2 minutes.
- Pour in the vegetable broth and bring to a gentle boil. Let it simmer for about 20 minutes until the veggies are tender.
- Stir in the cream or coconut milk. If thickening, mix cornstarch with a splash of water before adding.
- Let it simmer for an additional 5 minutes to meld the flavors.
- Garnish with freshly chopped parsley before serving.
Notes
For a lighter option, use almond milk instead of cream. This soup also freeze well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg