Description
This Veggie Pot Pie Soup is the ultimate comfort food in a bowl—creamy, hearty, and filled with classic vegetables like potatoes, carrots, peas, and broccoli. It captures the nostalgic flavor of pot pie in a cozy, spoonable form. Vegan-friendly, dairy-free, and easily adaptable for any dietary need!
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
1. Heat olive oil or vegan butter in a large pot over medium heat. Add diced onion and garlic, sauté for 3–5 minutes until translucent.
2. Add diced carrots and potatoes. Stir and cook for 5–7 minutes.
3. Sprinkle flour over vegetables, stir constantly for 1–2 minutes to create a roux.
4. Slowly pour in the vegetable broth while stirring. Add thyme, rosemary, bay leaf. Bring to a gentle boil.
5. Reduce heat and simmer for 15 minutes, until potatoes and carrots are fork-tender.
6. Add broccoli and peas. Simmer for 5 more minutes.
7. Turn off heat and stir in coconut milk or cashew cream. Adjust salt, pepper, and add paprika or lemon juice if using.
8. Serve hot with crusty bread, biscuits, or puff pastry.
Notes
For extra creaminess, blend 1 cup of the soup and stir it back in.
To make it gluten-free, replace flour with gluten-free flour or cornstarch.
Add beans or tofu for extra protein without changing the flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: veggie pot pie soup, vegan pot pie, dairy-free soup, cozy winter soup