Description
A hearty and comforting veggie pot pie soup, loaded with healthy vegetables. This recipe is easy to make and perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped potatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 6 cups vegetable broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup all-purpose flour
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in potatoes, thyme, rosemary, pepper, and salt. Cook for 1 minute more.
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in frozen peas and corn. Cook for 5 minutes.
- In a small bowl, whisk together flour and milk until smooth.
- Gradually whisk the flour mixture into the simmering soup. Cook, stirring constantly, until the soup has thickened, about 5 minutes.
- Stir in fresh parsley.
- Serve hot.
Notes
- For a richer flavor, you can add a bay leaf while simmering the broth.
- If you prefer a thicker soup, you can add more flour and milk mixture.
- This soup can be made vegan by using non-dairy milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: veggie pot pie soup, vegetarian soup, vegetable soup, healthy soup, comfort food, easy dinner