Description
A quick and delicious recipe to savor, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup corn kernels
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup puff pastry, thawed
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion and garlic, sauté until translucent.
- Stir in carrots and celery, cooking until softened.
- Add frozen peas and corn, mixing well.
- Pour in vegetable broth and bring to a simmer.
- Stir in heavy cream and thyme, seasoning with salt and pepper.
- Simmer for 10 minutes, allowing flavors to meld.
- Meanwhile, preheat the oven to 400°F (200°C).
- Roll out puff pastry and cut to fit your pot.
- Transfer soup to an oven-safe dish, top with puff pastry, and bake until golden brown.
Notes
- For a vegan version, substitute heavy cream with coconut cream.
- Feel free to add any other vegetables you have on hand.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Creamy 35-Minute Veggie Pot Pie Soup