Description
Discover a creamy Veggie Pot Pie Soup that comforts with every spoonfulcozy hearty flavors in one bowl perfect for chilly nights and quick dinners
Ingredients
Scale
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, sliced
2 small Russet or Yukon potatoes, cubed
1 cup white beans (cannellini or great northern), drained
1/2 cup frozen peas
1/2 cup corn kernels
4 cups vegetable stock
1 can (13.5 oz) coconut milk
2 tablespoons all-purpose flour
1 teaspoon fresh thyme, chopped
1 bay leaf
Salt and black pepper, to taste
Instructions
- In a large pot, heat the olive oil over medium heat and sauté the onion until translucent. Add the garlic and cook for 1 minute more.
- Stir in the carrots and celery and cook until slightly softened, about 4–5 minutes.
- Add the cubed potatoes and white beans; cook for 2–3 minutes to blend the flavors.
- Pour in the vegetable stock and coconut milk; bring to a gentle simmer.
- Whisk in the flour and stir until the mixture thickens slightly; simmer until the potatoes are tender, about 10–12 minutes.
- Stir in the peas and corn; cook for another 5 minutes.
- Season with thyme, bay leaf, salt, and pepper. Remove the bay leaf before serving.
- If desired, finish with toppings like dairy-free sour cream, chopped parsley, or a crust topper for extra indulgence.
- Serve hot and enjoy the comforting, pot pie-inspired flavors in a creamy soup.
Notes
A creamy, dairy-free Veggie Pot Pie Soup that blends vegetables, white beans, and coconut milk to mimic the comforting flavor of pot pie in a one-pot soup.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 360 kcal
- Sugar: 10 g
- Fat: 20 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 12 g
