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Veggie Pot Pie Soup

Veggie Pot Pie Soup
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A hearty and comforting soup that combines the flavors of a classic pot pie in a creamy, veggie-packed broth.

Ingredients

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  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 sheet puff pastry, baked and cut into squares (optional for serving)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Cook for 5 minutes.
  3. Stir in garlic, peas, and corn. Cook for 2 minutes.
  4. Pour in vegetable broth and bring to a simmer.
  5. Add heavy cream, thyme, salt, and pepper. Simmer for 15 minutes.
  6. Serve hot with puff pastry squares on top if desired.

Notes

  • Use fresh vegetables if frozen ones are unavailable.
  • Adjust seasoning to taste.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/veggie-pot-pie-soup-recipe/