Veggie Pot Pie Soup
If you're looking for cozy comfort food, look no further than this easy, delicious veggie pot pie soup! It's the perfect way to warm up on a chilly day and it's packed with all the cozy, hearty goodness you remember from pot pie, but lighter, faster and easier to make.
Servings: 6
Calories: 177kcal
Equipment
- 2 pots
- 1 immersion blender or regular blender!
- 1 knife
- 1 cutting board
Ingredients
- 3 carrots
- 3 celery stalks
- 2 large potatoes
- 1 sweet onion
- 1 can white beans
- 1 clove garlic
- 1/2 tsp dill
- 1/2 tsp rosemary
- dash salt
- dash pepper
- 1 cup frozen peas
- 1 carton vegetable broth
- 1 cup almond milk or coconut milk
Instructions
- Gather your ingredients.
- Chop carrots, celery stalks, onion and garlic. Peel and chop potatoes.
- Add vegetables and beans to a large stock pot on medium heat. Add in dill, rosemary, salt and pepper and saute for 4-5 minutes, or until translucent.
- Add vegetable broth and bring to a boil in a pot, reduce heat to a simmer, cover and cook on low for 20 minutes.
- Remove half of the soup, pour into another pot and blend with an immersion blender. Add back to the pot.
- Add in peas, cover and cook for another 35-40 minutes. Remove from heat and let cool. Stir in almond milk. Pair with your favorite crackers, biscuits or bread and enjoy!
Notes
PRO TIPS:
Use frozen veggies to cut down on preparation time!
Using the immersion blender in this recipe to blend half of the soup together makes it extra creamy!
Nutrition
Calories: 177kcal | Carbohydrates: 36g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 694mg | Potassium: 762mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5614IU | Vitamin C: 28mg | Calcium: 125mg | Iron: 3mg