Description
Indulge in the warmth of Veggie Pot Pie Soup, a comforting dish that combines creamy broth with tender vegetables and flaky pastry. Perfect for chilly nights or to impress guests, this soup is not only easy to make but also a feast for the senses. With rich flavors and vibrant colors, it’s sure to become a family favorite.
Ingredients
Scale
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup Yukon Gold potatoes, diced
- 1 cup frozen peas
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
- 2 sheets frozen puff pastry
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp soy sauce or tamari
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Sauté chopped onions and garlic until golden brown (about 3-5 minutes).
- Add diced carrots, celery, and potatoes; stir until they begin to soften (around 5 minutes).
- Pour in vegetable broth while scraping any bits from the bottom of the pot.
- Mix in cream or coconut milk and frozen peas. Let simmer until thickened (approximately 10-15 minutes).
- Preheat oven according to puff pastry package instructions.
- Ladle soup into oven-safe bowls topped with puff pastry sheets and bake until golden brown (20-25 minutes).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg