Description
A comforting and hearty soup that combines the flavors of a classic pot pie with a veggie twist, perfect for warming your soul on a chilly night.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup diced potatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups vegetable broth
- 1 cup almond milk
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and garlic, sauté until translucent.
- Stir in the carrots and celery, cooking for about 5 minutes.
- Add the frozen peas, diced potatoes, thyme, and rosemary, mixing well.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let simmer for 15 minutes or until the vegetables are tender.
- In a separate bowl, whisk together almond milk and flour until smooth.
- Slowly add the almond milk mixture to the soup, stirring continuously until thickened.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier texture, blend a portion of the soup before adding the almond milk mixture.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add any other vegetables you have on hand.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Cozy Veggie Pot Pie Soup, Vegan Soup, Comfort Food, Healthy Soup