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Perfect Pot Pie Soup
100%
0
Ninna Mølgaard
By Ninna Mølgaard

Perfect Pot Pie Soup

1 step
Updated at: Tue, 29 Apr 2025 20:55:10 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

2 tablespoons vegan butter 2 medium carrots, peeled and chopped 1 yellow onion, chopped 3 cloves garlic, minced or pressed 6 tablespoons all-purpose flour (gluten-free if preferred) 4 cups vegetable broth 2 medium Yukon gold potatoes (about 1 pound), peeled and finely diced 2 teaspoons dried thyme leaves 1½ teaspoons salt ½ teaspoon black pepper 1½ cups plant-based milk, such as soy or oat 1 cup fresh or frozen peas
2 tablespoonsvegan butter
2 tablespoons vegan butter 2 medium carrots, peeled and chopped 1 yellow onion, chopped 3 cloves garlic, minced or pressed 6 tablespoons all-purpose flour (gluten-free if preferred) 4 cups vegetable broth 2 medium Yukon gold potatoes (about 1 pound), peeled and finely diced 2 teaspoons dried thyme leaves 1½ teaspoons salt ½ teaspoon black pepper 1½ cups plant-based milk, such as soy or oat 1 cup fresh or frozen peas
2carrots
medium
2 tablespoons vegan butter 2 medium carrots, peeled and chopped 1 yellow onion, chopped 3 cloves garlic, minced or pressed 6 tablespoons all-purpose flour (gluten-free if preferred) 4 cups vegetable broth 2 medium Yukon gold potatoes (about 1 pound), peeled and finely diced 2 teaspoons dried thyme leaves 1½ teaspoons salt ½ teaspoon black pepper 1½ cups plant-based milk, such as soy or oat 1 cup fresh or frozen peas
1yellow onion
2 tablespoons vegan butter 2 medium carrots, peeled and chopped 1 yellow onion, chopped 3 cloves garlic, minced or pressed 6 tablespoons all-purpose flour (gluten-free if preferred) 4 cups vegetable broth 2 medium Yukon gold potatoes (about 1 pound), peeled and finely diced 2 teaspoons dried thyme leaves 1½ teaspoons salt ½ teaspoon black pepper 1½ cups plant-based milk, such as soy or oat 1 cup fresh or frozen peas
3 clovesgarlic
2 tablespoons vegan butter 2 medium carrots, peeled and chopped 1 yellow onion, chopped 3 cloves garlic, minced or pressed 6 tablespoons all-purpose flour (gluten-free if preferred) 4 cups vegetable broth 2 medium Yukon gold potatoes (about 1 pound), peeled and finely diced 2 teaspoons dried thyme leaves 1½ teaspoons salt ½ teaspoon black pepper 1½ cups plant-based milk, such as soy or oat 1 cup fresh or frozen peas
6 tablespoonsall-purpose flour
2 tablespoons vegan butter 2 medium carrots, peeled and chopped 1 yellow onion, chopped 3 cloves garlic, minced or pressed 6 tablespoons all-purpose flour (gluten-free if preferred) 4 cups vegetable broth 2 medium Yukon gold potatoes (about 1 pound), peeled and finely diced 2 teaspoons dried thyme leaves 1½ teaspoons salt ½ teaspoon black pepper 1½ cups plant-based milk, such as soy or oat 1 cup fresh or frozen peas
4 cupsvegetable broth
2 tablespoons vegan butter 2 medium carrots, peeled and chopped 1 yellow onion, chopped 3 cloves garlic, minced or pressed 6 tablespoons all-purpose flour (gluten-free if preferred) 4 cups vegetable broth 2 medium Yukon gold potatoes (about 1 pound), peeled and finely diced 2 teaspoons dried thyme leaves 1½ teaspoons salt ½ teaspoon black pepper 1½ cups plant-based milk, such as soy or oat 1 cup fresh or frozen peas
2Yukon gold potatoes
2 tablespoons vegan butter 2 medium carrots, peeled and chopped 1 yellow onion, chopped 3 cloves garlic, minced or pressed 6 tablespoons all-purpose flour (gluten-free if preferred) 4 cups vegetable broth 2 medium Yukon gold potatoes (about 1 pound), peeled and finely diced 2 teaspoons dried thyme leaves 1½ teaspoons salt ½ teaspoon black pepper 1½ cups plant-based milk, such as soy or oat 1 cup fresh or frozen peas
2 teaspoonsdried thyme leaves
2 tablespoons vegan butter 2 medium carrots, peeled and chopped 1 yellow onion, chopped 3 cloves garlic, minced or pressed 6 tablespoons all-purpose flour (gluten-free if preferred) 4 cups vegetable broth 2 medium Yukon gold potatoes (about 1 pound), peeled and finely diced 2 teaspoons dried thyme leaves 1½ teaspoons salt ½ teaspoon black pepper 1½ cups plant-based milk, such as soy or oat 1 cup fresh or frozen peas
1 ½ teaspoonssalt
2 tablespoons vegan butter 2 medium carrots, peeled and chopped 1 yellow onion, chopped 3 cloves garlic, minced or pressed 6 tablespoons all-purpose flour (gluten-free if preferred) 4 cups vegetable broth 2 medium Yukon gold potatoes (about 1 pound), peeled and finely diced 2 teaspoons dried thyme leaves 1½ teaspoons salt ½ teaspoon black pepper 1½ cups plant-based milk, such as soy or oat 1 cup fresh or frozen peas
½ teaspoonblack pepper
2 tablespoons vegan butter 2 medium carrots, peeled and chopped 1 yellow onion, chopped 3 cloves garlic, minced or pressed 6 tablespoons all-purpose flour (gluten-free if preferred) 4 cups vegetable broth 2 medium Yukon gold potatoes (about 1 pound), peeled and finely diced 2 teaspoons dried thyme leaves 1½ teaspoons salt ½ teaspoon black pepper 1½ cups plant-based milk, such as soy or oat 1 cup fresh or frozen peas
1 ½ cupsplant-based milk
2 tablespoons vegan butter 2 medium carrots, peeled and chopped 1 yellow onion, chopped 3 cloves garlic, minced or pressed 6 tablespoons all-purpose flour (gluten-free if preferred) 4 cups vegetable broth 2 medium Yukon gold potatoes (about 1 pound), peeled and finely diced 2 teaspoons dried thyme leaves 1½ teaspoons salt ½ teaspoon black pepper 1½ cups plant-based milk, such as soy or oat 1 cup fresh or frozen peas
1 cupfresh peas

Instructions

Step 1
1. Melt the butter in a large pot over medium-high heat, then add the carrots, onions, and garlic. Sauté the veggies for about 5 minutes, until they begin to soften. 2. Sprinkle the flour over the veggies and cook for 1 minute more. Stir in the broth, potatoes, thyme, salt, and pepper. Bring to a simmer and cook for 5–10 minutes, until the vegetables are cooked and the soup has thickened slightly. Add the plant-based milk and peas and heat through, another 2–3 minutes. Serve hot.

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