Description
A hearty and comforting veggie pot pie soup packed with vegetables and flavors.
Ingredients
Scale
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or dairy alternative
- 1/4 cup flour
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic. Sauté until onion is translucent.
- Stir in mixed vegetables and thyme. Cook for 5 minutes.
- Sprinkle flour over the veggies and stir well.
- Slowly add vegetable broth while stirring to avoid lumps.
- Bring to a simmer and cook for 10 minutes.
- Add milk and season with salt and pepper. Stir well.
- Cook for another 5 minutes until thickened.
- Serve hot.
Notes
- Feel free to add your favorite herbs.
- Use gluten-free flour for a gluten-free option.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Veggie Pot Pie Soup, vegetable soup, comfort food