Hearty Veggie Pot Pie (Printable Version)

A rich, creamy blend of fresh vegetables, herbs, and aromatic broth with tender potatoes and peas.

# Ingredients Required:

→ Fats

01 - 30 ml unsalted butter or olive oil

→ Vegetables

02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 medium potatoes, diced
06 - 160 g broccoli florets
07 - 150 g frozen peas
08 - 150 g corn kernels (fresh or frozen)

→ Liquids

09 - 950 ml vegetable broth
10 - 240 ml whole milk or half-and-half
11 - 120 ml heavy cream (optional)

→ Thickener

12 - 16 g all-purpose flour

→ Herbs and Seasoning

13 - 1 tsp dried thyme
14 - 1/2 tsp dried rosemary
15 - Salt and black pepper, to taste
16 - Fresh parsley, for garnish

# Guide to Cooking:

01 - Heat butter or olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking until fragrant and translucent.
02 - Add diced carrots and potatoes to the pot and sauté for 5 minutes, stirring occasionally.
03 - Sprinkle all-purpose flour evenly over the vegetables and stir thoroughly to coat, cooking for an additional minute.
04 - Gradually whisk in vegetable broth, ensuring no lumps form. Add dried thyme, dried rosemary, salt, and pepper, then bring to a simmer.
05 - Simmer the mixture for 15 minutes, until potatoes become tender.
06 - Stir in broccoli florets, peas, and corn kernels. Continue simmering for 5 to 7 minutes until vegetables are just tender.
07 - Pour in milk and optional heavy cream, stirring until the soup is creamy and thickened. Adjust seasoning as needed.
08 - Sprinkle fresh parsley over the soup and serve hot.

# Extra Suggestions:

01 - For a vegan variation, replace butter with olive oil, use plant-based milk alternatives, and omit heavy cream.
02 - Adjust vegetable broth quantity to achieve preferred soup consistency.

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