Description
A cozy, comforting soup that captures the essence of pot pie without the fuss of pastry. Perfect for a hearty meal!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 1 cup diced potatoes
- 1 cup corn, fresh or frozen
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream, or coconut milk for a vegan option
- 2 tablespoons all-purpose flour, for thickening
- 1 tablespoon Dijon mustard
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic for 1 minute until fragrant.
- Include the diced carrots and celery into the pot. Sauté for another 5 minutes.
- Add the diced potatoes and corn, mixing well.
- Pour in the vegetable broth and bring to a boil.
- Stir in the dried thyme, salt, and black pepper. Reduce heat and simmer uncovered for about 15 minutes.
- In a separate bowl, mix heavy cream and flour until smooth. Gradually add mix to the soup while stirring to thicken.
- Add frozen peas and Dijon mustard, stirring until combined and heated through.
- Simmer for another 5 minutes. Garnish with fresh parsley before serving.
Notes
Customize with whatever odds and ends you have in your fridge. This soup is forgiving and plays well with substitutions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg
Keywords: soup, pot pie, vegetarian, comfort food, easy recipe