Description
A hearty, creamy, and comforting soup packed with chunky vegetables, reminiscent of a classic pot pie without the fuss of pastry.
Ingredients
Scale
- 2 cups carrots, chopped
- 1 cup peas
- 2 cups potatoes, diced
- 1/2 cup onion, diced
- 4 cups vegetable broth
- 1 cup plant-based milk (oat milk or almond milk)
- 2 tbsp olive oil
- 2 tbsp flour
- 1 tsp dried thyme
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
- Optional: Fluffy biscuits for topping
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent.
- Add carrots and potatoes; cook for 5 minutes.
- Stir in peas, vegetable broth, and thyme. Bring to a boil, then reduce heat and let simmer for 20 minutes.
- In a separate bowl, whisk together flour and plant-based milk until smooth. Slowly add this mixture to the pot.
- Simmer for another 5 minutes to thicken the soup. Season with salt and pepper.
- Serve hot, topped with fresh parsley and optional biscuits.
Notes
For a vegan version, ensure all ingredients are plant-based. You can freeze the soup, but skip adding biscuits until you reheat it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg