Cozy Veggie Pot Pie Soup Comforting Dinner Treat

by
To make Cozy Veggie Pot Pie Soup, you'll need: - 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 stalks celery, diced - 1 cup potatoes, peeled and cut into small cubes - 1 cup green beans, trimmed and chopped - 1 cup corn kernels (fresh or frozen) - 1 cup peas (fresh or frozen) - 4 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon smoked paprika - 1 cup coconut milk - Salt and freshly ground black pepper to taste - Fresh parsley, roughly chopped (for garnish) - 1 sheet puff pastry (optional, for topping) You can add more fun to this soup with these: - Chopped bell peppers - Spinach or kale - Mushrooms, sliced - Your favorite herbs like basil or oregano If you don't have an ingredient, try these swaps: - Olive oil can be replaced with vegetable oil. - Coconut milk can be swapped for almond milk or heavy cream. - You can use any broth, like chicken or beef, if you prefer. - Frozen vegetables can work well in place of fresh ones. - Use any type of potatoes, like sweet potatoes, for a twist. Feel free to adjust based on what you have! This soup is forgiving and fun to customize. {{ingredient_image_2}} Start with fresh vegetables. Chop them into small, even pieces. This helps them cook evenly. First, heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Once hot, add 1 medium onion, finely diced. Sauté for about 3-4 minutes until it becomes soft and clear. Next, stir in 3 cloves of minced garlic. Cook for another minute for a rich aroma. Now, add 2 medium carrots, peeled and diced, along with 2 stalks of diced celery. Cook these for another 5 minutes, stirring often to avoid sticking. After the veggies soften, it’s time to add more. Toss in 1 cup of peeled and cubed potatoes, 1 cup of chopped green beans, 1 cup of corn kernels, and 1 cup of peas. Mix everything well. Next, pour in 4 cups of vegetable broth. Add 1 teaspoon each of dried thyme, dried rosemary, and smoked paprika. Season with salt and pepper to taste. Increase the heat until it boils. Once boiling, reduce the heat to low. Let it simmer uncovered for about 20-25 minutes. Check that all the vegetables become soft. After simmering, it’s time for the magic. Stir in 1 cup of creamy coconut milk. Mix well and let it heat for another 5 minutes. If you choose to use puff pastry, preheat your oven according to the package instructions. Bake the pastry until it turns golden and puffy. Once baked, break it into pieces and serve it on top of your soup. This adds a nice crunch. Finally, serve the soup hot in bowls, garnishing each with chopped fresh parsley. Enjoy your cozy veggie pot pie soup! To make your Cozy Veggie Pot Pie Soup shine, focus on the base. Start with a good olive oil. Heat it until it shimmers. Sauté the onion until soft. This step builds a rich flavor. Next, add garlic for a fragrant touch. Don't rush it; let the garlic cook for just a minute. The herbs are key here. Use dried thyme and rosemary. These give the soup a warm, earthy taste. Smoked paprika adds a nice depth, too. Stir in the coconut milk last for creaminess and richness. It will tie all the flavors together. One common mistake is overcooking the vegetables. Keep an eye on them. They should be tender but not mushy. Adding too much salt early can also ruin your soup. Season gently, tasting as you go. Another mistake is using low-quality vegetable broth. A good broth makes a big difference. If your soup is too thin, don't worry! You can thicken it by stirring in a little more coconut milk or letting it simmer longer. Lastly, don’t forget the garnish! Fresh parsley adds color and a fresh taste. Serve your Cozy Veggie Pot Pie Soup in big bowls. It’s perfect for a chilly night. If you want a crunch, add puff pastry on top. Bake it until golden brown. Then break it into pieces for texture. You can pair the soup with crusty bread or a side salad. This makes the meal even heartier. For a fun twist, serve it with a dollop of sour cream or a sprinkle of cheese. Enjoy this comforting soup with family or friends! Pro Tips Use Seasonal Vegetables: Incorporating seasonal veggies not only enhances the flavor but also adds a variety of colors and nutrients to your soup. Adjust the Thickness: If you prefer a thicker soup, you can blend a portion of the soup until smooth before adding the coconut milk. Add Protein: For a heartier meal, consider adding cooked lentils or shredded rotisserie chicken to boost the protein content of your soup. Herb Substitutions: Fresh herbs can elevate the dish even more; try using fresh thyme and rosemary instead of dried for a fragrant finish. {{image_4}} You can easily boost the protein in your cozy veggie pot pie soup. Consider adding cooked lentils or chickpeas. These are great plant-based options that add texture and nutrition. If you prefer meat, try shredded chicken or turkey. Cook it separately and stir it in before serving. This way, you customize your meal to fit your diet. To make this soup dairy-free, use coconut milk as the recipe suggests. It adds creaminess without dairy. For a gluten-free version, skip the puff pastry or use a gluten-free alternative. Many stores offer gluten-free puff pastry. You can even serve the soup with gluten-free bread for dipping. Always check labels to ensure all ingredients fit your needs. This soup is fun to adapt with seasonal veggies. In spring, add asparagus or peas for freshness. Summer makes zucchini and bell peppers perfect choices. In fall, try sweet potatoes or butternut squash for a richer flavor. Winter is great for hearty root veggies like parsnips. Get creative and mix up the veggies based on what's in season for extra flavor and nutrients. After enjoying your Cozy Veggie Pot Pie Soup, store any leftovers in an airtight container. Make sure the soup cools down to room temperature first. This helps keep it fresh longer. You can keep it in the fridge for up to four days. If you want to savor the soup later, freezing is a great option. To reheat the soup, pour it into a pot over medium heat. Stir it often to help it warm evenly. Heat until it reaches your desired temperature. If the soup thickens while cooling, add a splash of vegetable broth or water while reheating. This keeps it creamy and delicious. Freezing the soup is simple and great for meal prep. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top of the container to allow for expansion. The soup can last in the freezer for up to three months. When ready to enjoy, thaw it in the fridge overnight before reheating. This makes a cozy meal easy to enjoy any time. Yes, you can make this soup ahead of time. It stores well in the fridge for 3-4 days. Just let it cool completely before placing it in a container. When you're ready to eat, simply reheat it on the stove. This makes it easy for busy weeknights. You can also freeze the soup. It will last up to three months in the freezer. Just remember to leave some space in the container for expansion. If your soup is too thin, you have a few options. First, you can mash some of the potatoes. This will help create a creamy texture. Another option is to add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir it into the soup and let it simmer until thickened. You can also add more coconut milk to enhance the creaminess. Absolutely! This soup is very flexible. You can use any vegetables you like. Try bell peppers, zucchini, or even mushrooms for a different flavor. Just make sure to cut them into similar sizes. This way, they will cook evenly. Seasonal veggies can add a fresh twist. Feel free to get creative with what you have on hand! This blog covered the key ingredients for soup, steps to make it, and tips for flavor. You learned how to prepare veggies, create a rich base, and add creaminess. I also shared common mistakes and serving ideas to enhance your dish. Remember, you can adjust the recipe with proteins or seasonal veggies. Store leftovers properly, and reheating is simple. With this guide, you can make tasty soup that suits your needs. Enjoy experimenting and have fun in your kitchen!

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Warm up your dinner routine with my Cozy Veggie Pot Pie Soup. This soup captures all the warmth of a classic pot pie, packed with fresh veggies and creamy goodness. Perfect for chilly nights, it’s easy to make and even easier to love. Let’s dive into the ingredients, tips, and variations that will make this comforting dish a family favorite. Your cozy night in starts now!

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Why I Love This Recipe

  1. Comforting and Hearty: This soup is the perfect blend of flavors and textures, making it a warm and satisfying meal on chilly days.
  2. Loaded with Veggies: Packed with a variety of vegetables, this recipe is not only delicious but also a healthy choice for your family.
  3. Easy to Make: With simple ingredients and straightforward steps, this soup can be whipped up in under an hour, perfect for busy weeknights.
  4. Versatile Topping: The optional puff pastry adds a delightful crunch, allowing for customization based on personal preference.

Ingredients

List of Main Ingredients

To make Cozy Veggie Pot Pie Soup, you’ll need:

– 2 tablespoons extra virgin olive oil

– 1 medium onion, finely diced

– 3 cloves garlic, minced

– 2 medium carrots, peeled and diced

– 2 stalks celery, diced

– 1 cup potatoes, peeled and cut into small cubes

– 1 cup green beans, trimmed and chopped

– 1 cup corn kernels (fresh or frozen)

– 1 cup peas (fresh or frozen)

– 4 cups vegetable broth

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– 1 teaspoon smoked paprika

– 1 cup coconut milk

– Salt and freshly ground black pepper to taste

– Fresh parsley, roughly chopped (for garnish)

– 1 sheet puff pastry (optional, for topping)

Optional Ingredients

You can add more fun to this soup with these:

– Chopped bell peppers

– Spinach or kale

– Mushrooms, sliced

– Your favorite herbs like basil or oregano

Ingredient Substitutions

If you don’t have an ingredient, try these swaps:

– Olive oil can be replaced with vegetable oil.

– Coconut milk can be swapped for almond milk or heavy cream.

– You can use any broth, like chicken or beef, if you prefer.

– Frozen vegetables can work well in place of fresh ones.

– Use any type of potatoes, like sweet potatoes, for a twist.

Feel free to adjust based on what you have! This soup is forgiving and fun to customize.

Step-by-Step Instructions

Preparation of Vegetables

Start with fresh vegetables. Chop them into small, even pieces. This helps them cook evenly. First, heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Once hot, add 1 medium onion, finely diced. Sauté for about 3-4 minutes until it becomes soft and clear. Next, stir in 3 cloves of minced garlic. Cook for another minute for a rich aroma. Now, add 2 medium carrots, peeled and diced, along with 2 stalks of diced celery. Cook these for another 5 minutes, stirring often to avoid sticking.

Cooking the Soup Base

After the veggies soften, it’s time to add more. Toss in 1 cup of peeled and cubed potatoes, 1 cup of chopped green beans, 1 cup of corn kernels, and 1 cup of peas. Mix everything well. Next, pour in 4 cups of vegetable broth. Add 1 teaspoon each of dried thyme, dried rosemary, and smoked paprika. Season with salt and pepper to taste. Increase the heat until it boils. Once boiling, reduce the heat to low. Let it simmer uncovered for about 20-25 minutes. Check that all the vegetables become soft.

Adding Creaminess and Final Touches

After simmering, it’s time for the magic. Stir in 1 cup of creamy coconut milk. Mix well and let it heat for another 5 minutes. If you choose to use puff pastry, preheat your oven according to the package instructions. Bake the pastry until it turns golden and puffy. Once baked, break it into pieces and serve it on top of your soup. This adds a nice crunch. Finally, serve the soup hot in bowls, garnishing each with chopped fresh parsley. Enjoy your cozy veggie pot pie soup!

Tips & Tricks

How to Achieve the Best Flavor

To make your Cozy Veggie Pot Pie Soup shine, focus on the base. Start with a good olive oil. Heat it until it shimmers. Sauté the onion until soft. This step builds a rich flavor. Next, add garlic for a fragrant touch. Don’t rush it; let the garlic cook for just a minute. The herbs are key here. Use dried thyme and rosemary. These give the soup a warm, earthy taste. Smoked paprika adds a nice depth, too. Stir in the coconut milk last for creaminess and richness. It will tie all the flavors together.

Common Mistakes to Avoid

One common mistake is overcooking the vegetables. Keep an eye on them. They should be tender but not mushy. Adding too much salt early can also ruin your soup. Season gently, tasting as you go. Another mistake is using low-quality vegetable broth. A good broth makes a big difference. If your soup is too thin, don’t worry! You can thicken it by stirring in a little more coconut milk or letting it simmer longer. Lastly, don’t forget the garnish! Fresh parsley adds color and a fresh taste.

Serving Suggestions

Serve your Cozy Veggie Pot Pie Soup in big bowls. It’s perfect for a chilly night. If you want a crunch, add puff pastry on top. Bake it until golden brown. Then break it into pieces for texture. You can pair the soup with crusty bread or a side salad. This makes the meal even heartier. For a fun twist, serve it with a dollop of sour cream or a sprinkle of cheese. Enjoy this comforting soup with family or friends!

Pro Tips

  1. Use Seasonal Vegetables: Incorporating seasonal veggies not only enhances the flavor but also adds a variety of colors and nutrients to your soup.
  2. Adjust the Thickness: If you prefer a thicker soup, you can blend a portion of the soup until smooth before adding the coconut milk.
  3. Add Protein: For a heartier meal, consider adding cooked lentils or shredded rotisserie chicken to boost the protein content of your soup.
  4. Herb Substitutions: Fresh herbs can elevate the dish even more; try using fresh thyme and rosemary instead of dried for a fragrant finish.

Variations

Adding Protein Options

You can easily boost the protein in your cozy veggie pot pie soup. Consider adding cooked lentils or chickpeas. These are great plant-based options that add texture and nutrition. If you prefer meat, try shredded chicken or turkey. Cook it separately and stir it in before serving. This way, you customize your meal to fit your diet.

Dairy-Free and Gluten-Free Adjustments

To make this soup dairy-free, use coconut milk as the recipe suggests. It adds creaminess without dairy. For a gluten-free version, skip the puff pastry or use a gluten-free alternative. Many stores offer gluten-free puff pastry. You can even serve the soup with gluten-free bread for dipping. Always check labels to ensure all ingredients fit your needs.

Seasonal Vegetable Variations

This soup is fun to adapt with seasonal veggies. In spring, add asparagus or peas for freshness. Summer makes zucchini and bell peppers perfect choices. In fall, try sweet potatoes or butternut squash for a richer flavor. Winter is great for hearty root veggies like parsnips. Get creative and mix up the veggies based on what’s in season for extra flavor and nutrients.

Storage Info

Best Ways to Store Leftovers

After enjoying your Cozy Veggie Pot Pie Soup, store any leftovers in an airtight container. Make sure the soup cools down to room temperature first. This helps keep it fresh longer. You can keep it in the fridge for up to four days. If you want to savor the soup later, freezing is a great option.

Reheating Instructions

To reheat the soup, pour it into a pot over medium heat. Stir it often to help it warm evenly. Heat until it reaches your desired temperature. If the soup thickens while cooling, add a splash of vegetable broth or water while reheating. This keeps it creamy and delicious.

Freezing the Soup

Freezing the soup is simple and great for meal prep. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top of the container to allow for expansion. The soup can last in the freezer for up to three months. When ready to enjoy, thaw it in the fridge overnight before reheating. This makes a cozy meal easy to enjoy any time.

FAQs

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. It stores well in the fridge for 3-4 days. Just let it cool completely before placing it in a container. When you’re ready to eat, simply reheat it on the stove. This makes it easy for busy weeknights. You can also freeze the soup. It will last up to three months in the freezer. Just remember to leave some space in the container for expansion.

How do I thicken the soup if it’s too thin?

If your soup is too thin, you have a few options. First, you can mash some of the potatoes. This will help create a creamy texture. Another option is to add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir it into the soup and let it simmer until thickened. You can also add more coconut milk to enhance the creaminess.

Can I use different vegetables?

Absolutely! This soup is very flexible. You can use any vegetables you like. Try bell peppers, zucchini, or even mushrooms for a different flavor. Just make sure to cut them into similar sizes. This way, they will cook evenly. Seasonal veggies can add a fresh twist. Feel free to get creative with what you have on hand!

This blog covered the key ingredients for soup, steps to make it, and tips for flavor. You learned how to prepare veggies, create a rich base, and add creaminess. I also shared common mistakes and serving ideas to enhance your dish. Remember, you can adjust the recipe with proteins or seasonal veggies. Store leftovers properly, and reheating is simple. With this guide, you can make tasty soup that suits your needs. Enjoy experimenting and have fun in your kitche

To make Cozy Veggie Pot Pie Soup, you'll need: - 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 stalks celery, diced - 1 cup potatoes, peeled and cut into small cubes - 1 cup green beans, trimmed and chopped - 1 cup corn kernels (fresh or frozen) - 1 cup peas (fresh or frozen) - 4 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon smoked paprika - 1 cup coconut milk - Salt and freshly ground black pepper to taste - Fresh parsley, roughly chopped (for garnish) - 1 sheet puff pastry (optional, for topping) You can add more fun to this soup with these: - Chopped bell peppers - Spinach or kale - Mushrooms, sliced - Your favorite herbs like basil or oregano If you don't have an ingredient, try these swaps: - Olive oil can be replaced with vegetable oil. - Coconut milk can be swapped for almond milk or heavy cream. - You can use any broth, like chicken or beef, if you prefer. - Frozen vegetables can work well in place of fresh ones. - Use any type of potatoes, like sweet potatoes, for a twist. Feel free to adjust based on what you have! This soup is forgiving and fun to customize. {{ingredient_image_2}} Start with fresh vegetables. Chop them into small, even pieces. This helps them cook evenly. First, heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Once hot, add 1 medium onion, finely diced. Sauté for about 3-4 minutes until it becomes soft and clear. Next, stir in 3 cloves of minced garlic. Cook for another minute for a rich aroma. Now, add 2 medium carrots, peeled and diced, along with 2 stalks of diced celery. Cook these for another 5 minutes, stirring often to avoid sticking. After the veggies soften, it’s time to add more. Toss in 1 cup of peeled and cubed potatoes, 1 cup of chopped green beans, 1 cup of corn kernels, and 1 cup of peas. Mix everything well. Next, pour in 4 cups of vegetable broth. Add 1 teaspoon each of dried thyme, dried rosemary, and smoked paprika. Season with salt and pepper to taste. Increase the heat until it boils. Once boiling, reduce the heat to low. Let it simmer uncovered for about 20-25 minutes. Check that all the vegetables become soft. After simmering, it’s time for the magic. Stir in 1 cup of creamy coconut milk. Mix well and let it heat for another 5 minutes. If you choose to use puff pastry, preheat your oven according to the package instructions. Bake the pastry until it turns golden and puffy. Once baked, break it into pieces and serve it on top of your soup. This adds a nice crunch. Finally, serve the soup hot in bowls, garnishing each with chopped fresh parsley. Enjoy your cozy veggie pot pie soup! To make your Cozy Veggie Pot Pie Soup shine, focus on the base. Start with a good olive oil. Heat it until it shimmers. Sauté the onion until soft. This step builds a rich flavor. Next, add garlic for a fragrant touch. Don't rush it; let the garlic cook for just a minute. The herbs are key here. Use dried thyme and rosemary. These give the soup a warm, earthy taste. Smoked paprika adds a nice depth, too. Stir in the coconut milk last for creaminess and richness. It will tie all the flavors together. One common mistake is overcooking the vegetables. Keep an eye on them. They should be tender but not mushy. Adding too much salt early can also ruin your soup. Season gently, tasting as you go. Another mistake is using low-quality vegetable broth. A good broth makes a big difference. If your soup is too thin, don't worry! You can thicken it by stirring in a little more coconut milk or letting it simmer longer. Lastly, don’t forget the garnish! Fresh parsley adds color and a fresh taste. Serve your Cozy Veggie Pot Pie Soup in big bowls. It’s perfect for a chilly night. If you want a crunch, add puff pastry on top. Bake it until golden brown. Then break it into pieces for texture. You can pair the soup with crusty bread or a side salad. This makes the meal even heartier. For a fun twist, serve it with a dollop of sour cream or a sprinkle of cheese. Enjoy this comforting soup with family or friends! Pro Tips Use Seasonal Vegetables: Incorporating seasonal veggies not only enhances the flavor but also adds a variety of colors and nutrients to your soup. Adjust the Thickness: If you prefer a thicker soup, you can blend a portion of the soup until smooth before adding the coconut milk. Add Protein: For a heartier meal, consider adding cooked lentils or shredded rotisserie chicken to boost the protein content of your soup. Herb Substitutions: Fresh herbs can elevate the dish even more; try using fresh thyme and rosemary instead of dried for a fragrant finish. {{image_4}} You can easily boost the protein in your cozy veggie pot pie soup. Consider adding cooked lentils or chickpeas. These are great plant-based options that add texture and nutrition. If you prefer meat, try shredded chicken or turkey. Cook it separately and stir it in before serving. This way, you customize your meal to fit your diet. To make this soup dairy-free, use coconut milk as the recipe suggests. It adds creaminess without dairy. For a gluten-free version, skip the puff pastry or use a gluten-free alternative. Many stores offer gluten-free puff pastry. You can even serve the soup with gluten-free bread for dipping. Always check labels to ensure all ingredients fit your needs. This soup is fun to adapt with seasonal veggies. In spring, add asparagus or peas for freshness. Summer makes zucchini and bell peppers perfect choices. In fall, try sweet potatoes or butternut squash for a richer flavor. Winter is great for hearty root veggies like parsnips. Get creative and mix up the veggies based on what's in season for extra flavor and nutrients. After enjoying your Cozy Veggie Pot Pie Soup, store any leftovers in an airtight container. Make sure the soup cools down to room temperature first. This helps keep it fresh longer. You can keep it in the fridge for up to four days. If you want to savor the soup later, freezing is a great option. To reheat the soup, pour it into a pot over medium heat. Stir it often to help it warm evenly. Heat until it reaches your desired temperature. If the soup thickens while cooling, add a splash of vegetable broth or water while reheating. This keeps it creamy and delicious. Freezing the soup is simple and great for meal prep. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top of the container to allow for expansion. The soup can last in the freezer for up to three months. When ready to enjoy, thaw it in the fridge overnight before reheating. This makes a cozy meal easy to enjoy any time. Yes, you can make this soup ahead of time. It stores well in the fridge for 3-4 days. Just let it cool completely before placing it in a container. When you're ready to eat, simply reheat it on the stove. This makes it easy for busy weeknights. You can also freeze the soup. It will last up to three months in the freezer. Just remember to leave some space in the container for expansion. If your soup is too thin, you have a few options. First, you can mash some of the potatoes. This will help create a creamy texture. Another option is to add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir it into the soup and let it simmer until thickened. You can also add more coconut milk to enhance the creaminess. Absolutely! This soup is very flexible. You can use any vegetables you like. Try bell peppers, zucchini, or even mushrooms for a different flavor. Just make sure to cut them into similar sizes. This way, they will cook evenly. Seasonal veggies can add a fresh twist. Feel free to get creative with what you have on hand! This blog covered the key ingredients for soup, steps to make it, and tips for flavor. You learned how to prepare veggies, create a rich base, and add creaminess. I also shared common mistakes and serving ideas to enhance your dish. Remember, you can adjust the recipe with proteins or seasonal veggies. Store leftovers properly, and reheating is simple. With this guide, you can make tasty soup that suits your needs. Enjoy experimenting and have fun in your kitchen!

Cozy Veggie Pot Pie Soup

A comforting and hearty soup filled with vegetables, perfect for cozy meals.
Print Recipe Pin Recipe
Course Main Course
Cuisine Vegetarian
Servings 6

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 cup potatoes, peeled and cut into small cubes
  • 1 cup green beans, trimmed and chopped
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup peas (fresh or frozen)
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 cup coconut milk
  • to taste salt and freshly ground black pepper
  • to taste fresh parsley, roughly chopped (for garnish)
  • 1 sheet puff pastry (optional, for topping)

Instructions
 

  • In a large pot, heat the extra virgin olive oil over medium heat until shimmering.
  • Add the finely diced onion and sauté for approximately 3-4 minutes, or until it becomes translucent and soft.
  • Stir in the minced garlic and continue to cook for an additional minute, allowing the flavors to develop and become fragrant.
  • Introduce the diced carrots and celery to the pot, cooking for another 5 minutes and stirring occasionally to prevent sticking.
  • Add the potatoes, chopped green beans, corn, and peas into the mixture. Stir everything well to combine all the vegetables.
  • Gently pour in the vegetable broth and sprinkle in the dried thyme, rosemary, smoked paprika, along with salt and pepper to taste. Increase the heat to high and bring the mixture to a rolling boil.
  • Once it reaches a boil, reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until all the vegetables are tender and cooked through.
  • After simmering, stir in the creamy coconut milk, ensuring it is well incorporated, and let the soup heat through for an additional 5 minutes.
  • If you are opting for the puff pastry topping, preheat your oven according to the package instructions. Bake the pastry until it’s golden brown and puffed up, then break it into pieces to serve on top of the soup for a delightful crunch.
  • Serve the comforting soup in generously sized bowls, garnishing each with a sprinkle of freshly chopped parsley for a vibrant finish. Enjoy hot for the ultimate cozy meal!

Notes

Optional puff pastry topping adds a delightful crunch.
Keyword cozy meal, pot pie, soup, vegetarian

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