Description
A delightful twist on the classic pot pie, packed with comforting flavors in a warm and hearty bowl, all while using a variety of fresh vegetables.
Ingredients
Scale
- 2 tablespoons unsalted butter or olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 2 cups broccoli florets
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1 cup whole milk or half-and-half
- 1/2 cup heavy cream (optional)
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic, cook until fragrant.
- Stir in carrots and potatoes, sautรฉ for 5 minutes.
- Sprinkle flour over vegetables and stir until coated.
- Slowly whisk in vegetable broth, stirring to avoid lumps.
- Add thyme, rosemary, salt, and pepper. Simmer for 15 minutes until potatoes are tender.
- Stir in broccoli, peas, and corn. Simmer 5-7 minutes until vegetables are just tender.
- Pour in milk and cream, stir until creamy and thickened. Adjust seasoning.
- Garnish with parsley and serve hot.
Notes
Customize your veggies based on what you have on hand; zucchini, green beans, or bell peppers can be great additions. For added flavor, include a splash of soy sauce or Worcestershire sauce when simmering. If you like a bit of heat, toss in some red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg