Description
Warm up with a bowl of Veggie Pot Pie Soup, a comforting blend of fresh vegetables and creamy coconut milk. This hearty soup is perfect for chilly days, offering a delightful mix of flavors that will have you coming back for seconds. Easy to prepare and customizable, it’s an ideal choice for weeknight dinners or special occasions.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 3 garlic cloves, minced
- 2 medium Yukon gold potatoes, diced (about 2 cups)
- 1 cup frozen peas
- 1 tsp dried thyme
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery; sauté until softened.
- Stir in minced garlic and thyme; cook for about 1 minute until fragrant.
- Add diced potatoes and vegetable broth; bring to a gentle boil then reduce to simmer.
- Once the potatoes are fork-tender (about 15 minutes), stir in coconut milk and frozen peas; heat through.
- Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg