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Veggie Pot Pie Soup

Veggie pot pie soup in a white bowl, filled with carrots, corn, peas, and herbs, served with a seeded bread roll on the side.
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This Veggie Pot Pie Soup is a creamy, hearty, one-pot vegetarian meal loaded with colorful vegetables and rich flavors, perfect for cozy nights or easy weekday dinners.

Ingredients

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  • 1 tbsp oil
  • 1 onion, diced
  • 1 small head broccoli, chopped
  • 350g (2 1/2 cups) frozen vegetable mix (peas, sweetcorn, carrots, green beans)
  • 2 cloves garlic, minced
  • 500ml (2 cups) vegetable stock
  • 1/2 tsp dried oregano
  • Black pepper, to taste
  • 2 bay leaves
  • 1/2 tsp English mustard
  • 2 tbsp butter
  • 2 tbsp plain flour
  • 250ml (1 cup) milk

Instructions

  1. Heat the oil in a large saucepan. Add the onion and broccoli and cook over medium heat until the onion is softened.
  2. Add frozen vegetables and garlic. Cook for another 5–10 minutes, stirring regularly.
  3. Add the vegetable stock, oregano, bay leaves, mustard, and black pepper.
  4. In a separate pan, melt butter and stir in the flour to form a roux. Cook for a minute over low heat.
  5. Gradually add milk to the roux, stirring until smooth after each addition to make a white sauce.
  6. Add the white sauce to the soup pot and stir well. Simmer until vegetables are cooked to your liking and the soup reaches desired thickness.
  7. Remove bay leaves and blend partially or fully if preferred. Serve hot.

Notes

  • You can use any combination of fresh or frozen vegetables.
  • Blend part of the soup for a thicker consistency while maintaining visible veggies.
  • For a vegan version, use plant-based butter and milk.
  • Leftovers can be repurposed as pasta sauce.

Nutrition

Find it online: https://recipeeasily.com/veggie-pot-pie-soup-delicious-treat/