Description
A hearty and comforting veggie pot pie soup. This recipe is packed with healthy vegetables and is easy to make.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups vegetable broth
- 1 cup diced potatoes
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1/2 cup milk
- 1 sheet puff pastry, thawed
Instructions
- Preheat oven to 400°F (200°C).
- 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.
- Add garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute more until fragrant.
- Pour in vegetable broth and add diced potatoes. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until potatoes are tender.
- Stir in frozen peas and corn.
- In a small bowl, whisk together flour and butter until smooth. Gradually whisk in milk until combined.
- Slowly pour the flour mixture into the simmering soup, stirring constantly until the soup thickens.
- Pour the soup into an oven-safe dish.
- Place the puff pastry sheet over the soup, trimming to fit. Cut a few slits in the top of the pastry.
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
- Let cool slightly before serving.
Notes
- For a creamier soup, you can add a splash of heavy cream.
- If you don’t have puff pastry, you can serve the soup with crusty bread.
- This soup can be made ahead of time and reheated.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg