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Veggie Pot Pie Soup: Cozy Comfort in a Bowl Without the Crust

Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust
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A warm and hearty veggie pot pie soup that captures all the comforting flavors of classic pot pie without the crust.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 2 cups potatoes, cubed
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1 cup frozen peas
  • 1 tablespoon thyme, dried
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup almond milk
  • 1/4 cup flour
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add diced onion and minced garlic; sauté until onion is translucent.
  3. Pour in vegetable broth and bring to a boil.
  4. Add potatoes, carrots, and celery; simmer until vegetables are tender.
  5. Stir in frozen peas, thyme, salt, and pepper.
  6. In a separate bowl, whisk almond milk and flour until smooth; slowly add to the soup, stirring until thickened.
  7. Remove from heat and stir in fresh parsley before serving.

Notes

  • This soup can be made ahead and stored in the refrigerator.
  • Feel free to add any additional vegetables you have on hand.

Nutrition

Keywords: veggie pot pie soup, comfort food, soup, vegetarian

Find it online: https://dinnertablejoy.com/veggie-pot-pie-soup-cozy-comfort-in-a-bowl-without-the-crust/