Description
This comforting Veggie Pot Pie Soup is a creamy, hearty dish packed with fresh vegetables and fragrant herbs. Made with plant-based ingredients like coconut milk or cashew cream, it offers a vegan twist on the classic pot pie flavors. Perfect for a cozy meal, this soup combines sautéed onions, garlic, carrots, potatoes, broccoli, and peas in a savory vegetable broth thickened with a light roux. Ready in just 35 minutes, it’s an inviting, nutritious soup ideal for chilly days.
Ingredients
Scale
Veggie Pot Pie Soup Ingredients
- 2 tablespoons olive oil or vegan butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 3 cups potatoes, diced (Yukon Gold or red)
- 1 1⁄2 teaspoons salt (adjust to taste)
- 1⁄2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1⁄2 teaspoon rosemary
- 1 bay leaf
- 1⁄4 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup broccoli florets
- 3⁄4 cup green peas (fresh or frozen)
- 1 cup coconut milk or cashew cream
- Optional: 1⁄4 teaspoon smoked paprika or splash of lemon juice
Instructions
- Sauté Aromatics: Heat olive oil or vegan butter in a large pot over medium heat. Add diced onion and minced garlic and sauté for 3 to 5 minutes until the onion becomes translucent and fragrant.
- Add Root Vegetables: Add the diced carrots and potatoes into the pot. Stir well and cook for 5 to 7 minutes to allow them to soften slightly.
- Create Roux: Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 to 2 minutes. This step forms a roux that will help thicken the soup.
- Add Broth and Herbs: Slowly pour in the vegetable broth while continuously stirring to avoid lumps. Add the dried thyme, rosemary, and bay leaf. Bring the mixture to a gentle boil.
- Simmer: Reduce the heat to low and let the soup simmer uncovered for 15 minutes until the potatoes and carrots are fork-tender.
- Add Green Vegetables: Stir in the broccoli florets and green peas. Continue to simmer for another 5 minutes until these vegetables are tender but still vibrant.
- Finish and Season: Turn off the heat and stir in the coconut milk or cashew cream to add creaminess. Adjust salt and pepper to taste, and if desired, add the smoked paprika or a splash of lemon juice for tang.
- Serve: Ladle the soup into bowls and serve hot with crusty bread, biscuits, or puff pastry on the side for a complete meal.
Notes
- You can use any type of plant-based milk or cream as a substitute for coconut milk or cashew cream to suit your preference.
- Fresh or frozen green peas both work well, just add directly without thawing if frozen.
- Adjust herbs and seasoning to your taste; fresh herbs can be substituted but add them later in the cooking process.
- For a thicker soup, reduce some of the vegetable broth or add a little more flour when creating the roux.
- This soup stores well in the refrigerator for up to 3 days and reheats nicely on the stovetop or in a microwave.
