Hearty Veggie Pot Pie (Printable Version)
A creamy bowl of fresh vegetables simmered to tender perfection in a flavorful broth.
# Ingredients Required:
→ Fats and Oils
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 -
200 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)
→ Thickening Agent
12 -
15 g all-purpose flour
→ Herbs and Seasonings
13 -
1 teaspoon dried thyme
14 -
1/2 teaspoon dried rosemary
15 -
Salt, to taste
16 -
Black pepper, to taste
17 -
Fresh parsley, for garnish
# Guide to Cooking:
01 -
Melt butter over medium heat in a large pot. Add diced onion and minced garlic, cooking until fragrant.
02 -
Add diced carrots and potatoes to the pot. Sauté for 5 minutes, stirring occasionally.
03 -
Sprinkle all-purpose flour over the vegetables and stir thoroughly to coat evenly.
04 -
Slowly whisk in vegetable broth, stirring continuously to prevent lumps from forming.
05 -
Season with dried thyme, dried rosemary, salt, and pepper. Cover and simmer for 15 minutes until potatoes are tender.
06 -
Stir in broccoli florets, peas, and corn kernels. Simmer for an additional 5 to 7 minutes until vegetables are just tender.
07 -
Pour in milk and optional heavy cream. Stir until the soup is creamy and slightly thickened. Adjust seasoning if necessary.
08 -
Ladle soup into bowls and garnish with fresh parsley. Serve warm.
# Extra Suggestions:
01 -
For a vegan version, replace butter with olive oil, use plant-based milk, and omit the heavy cream. Adjust broth quantity to achieve desired consistency.