Veggie Pot Pie Soup
This Veggie Pot Pie Soup is a warm and comforting meal, packed with nourishing vegetables and rich flavors, perfect for busy weeknights or family gatherings.
Ingredients
For the Soup
- 2 tablespoons olive oil Helps sauté the vegetables and adds depth.
- 1 medium onion, chopped Classic starter for any soup; can swap for leeks for a milder flavor.
- 2 cloves garlic, minced Fresh garlic elevates your soup with rich flavor.
- 3 medium carrots, diced Sweetness and color; use parsnips for a unique twist.
- 2 medium potatoes, diced Creaminess is key; russet or Yukon Gold are ideal.
- 1 cup frozen peas Bursting with sweetness; can switch for corn if desired.
- 4 cups vegetable broth The base of your soup; homemade or store-bought works.
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme Adds that fragrant touch.
- 1 cup milk or plant-based alternative Creaminess; coconut milk adds a lovely sweet flavor.
- to taste Salt and pepper Essential seasoning, don’t skip this!
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic to the pot. Sauté for about 3-4 minutes until translucent.
- Stir in the diced carrots and potatoes. Allow them to cook for another 5 minutes, stirring occasionally.
- Add the vegetable broth and thyme, bringing the mixture to a boil. Once bubbling, reduce to a simmer and let it marinate in flavors for about 10 minutes.
- After the potatoes are tender, stir in the frozen peas and milk. Allow everything to simmer for another 5 minutes until heated through.
- Taste and adjust with salt and pepper, adding as needed.
- Ladle the soup into bowls and garnish with fresh herbs, if available.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. It can be frozen in freezer-safe bags and requires thawing or reheating directly on the stove. Add herbs or cheese as garnish for extra flavor.