Description
A cozy Veggie Pot Pie Soup, rich and creamy, combining classic pot pie flavors in a hearty soup that’s perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 stalks celery, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups frozen mixed vegetables
- 4 cups vegetable broth
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- Salt to taste
- Pepper to taste
- 1 teaspoon thyme
- 1 tablespoon parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat.
- Toss in the diced carrots, celery, and onion. Cook for about 5 minutes until softened.
- Stir in minced garlic and cook for an additional minute.
- Sprinkle the flour over the veggies and stir well. Cook for another minute.
- Gradually add the vegetable broth while stirring constantly.
- Stir in the heavy cream and frozen mixed veggies. Simmer gently for about 15 minutes.
- Add seasonings to taste.
- Ladle into bowls, sprinkle with fresh parsley, and serve.
Notes
To make it vegan, use coconut cream and vegetable broth. Store in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg