Description
A comforting and hearty pot pie soup filled with vegetables.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Heat olive oil in a large pot.
- Sauté onion, carrots, and celery until softened.
- Add garlic and cook for 1 minute.
- Pour in vegetable broth.
- Add potatoes, peas, corn, thyme, and rosemary.
- Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Preheat oven to 400°F (200°C).
- Cut puff pastry into desired shapes.
- Brush pastry with egg wash.
- Bake until golden brown.
- Serve soup topped with baked pastry.
Notes
- You can add other vegetables you like.
- Use store-bought or homemade puff pastry.
- Serve immediately for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 20mg