Looking for a hearty and comforting meal that’s packed with nutritious vegetables? This Creamy Veggie Pot Pie Soup takes all the flavors of a classic pot pie and transforms it into a cozy, creamy soup that’s perfect for any time of the year. Loaded with vibrant veggies like broccoli, peas, carrots, and sweetcorn, this soup is as delicious as it is nourishing. Whether you’re in need of a quick weeknight meal or a comforting lunch, this soup is the perfect balance of flavor and warmth!
Ingredients:
- 1 tbsp oil
- 1 onion, diced
- One small broccoli crown, cut into bite-sized florets
- 350 g (~2 1/2 cups) frozen vegetable mix (peas, sweetcorn, carrots, and green beans)
- 2 cloves of garlic, minced
- 500 ml (~2 cups) vegetable stock
- 1/2 tsp dried oregano
- Black pepper, to taste
- 2 tbsp butter
- 2 tbsp plain flour
- 250 ml (~1 cup) milk
- 2 bay leaves
- 1/2 tsp English mustard
Instructions:
- Sauté the vegetables: Heat 1 tablespoon of oil in a large pot over medium heat. Incorporate the chopped onion and minced garlic, sautéing until they become tender and aromatic, which should take around 3 to 4 minutes.
- Add the veggies: Toss in the chopped broccoli and frozen vegetable mix (peas, sweetcorn, carrots, and green beans). Stir well and cook for another 5 minutes, allowing the vegetables to thaw and slightly soften.
- Pour in the stock: Add the vegetable stock to the pot, along with the dried oregano, bay leaves, and a pinch of black pepper. Stir everything together, bring to a gentle boil, then reduce the heat and let the soup simmer for about 10 minutes, allowing the flavors to meld.
- Make the roux: In a separate small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring continuously to form a roux (a smooth paste). Gradually whisk in the milk and continue stirring until the mixture thickens and becomes creamy.
- Combine everything: Slowly add the milk mixture to the simmering vegetables, stirring continuously to ensure everything blends smoothly. Mix in the mustard and stir thoroughly to blend it in completely. Let the soup simmer for an additional 5-7 minutes until it thickens to your desired consistency.
- Final touches: Remove the bay leaves, give the soup a final stir, and adjust seasoning with more black pepper if needed.
- Serve: Ladle the creamy veggie pot pie soup into bowls and enjoy with crusty bread or biscuits for a complete, comforting meal.
Conclusion:
This Creamy Veggie Pot Pie Soup is a wonderfully comforting dish, perfect for any day when you crave something warm and nourishing. With its rich, velvety texture and flavorful blend of vegetables, it’s a delightful twist on the classic pot pie, minus the pastry but with all the satisfaction! Easy to make and packed with vitamins, this soup is sure to become a go-to recipe for busy weeknights or when you need a cozy meal in a bowl.
Creamy Veggie Pot Pie Soup: A Comforting and Nutritious Bowl of Goodness
A comforting and creamy Veggie Pot Pie Soup filledwith broccoli, mixed veggies, and a rich, flavorful broth. Perfect for a quickand nutritious meal.
Ingredients
- 1 tbsp oil
- 1 onion diced
- One small broccoli crown cut into bite-sized florets
- 350 g ~2 1/2 cups frozen vegetable mix (peas, sweetcorn, carrots, and green beans)
- 2 cloves of garlic minced
- 500 ml ~2 cups vegetable stock
- 1/2 tsp dried oregano
- Black pepper to taste
- 2 tbsp butter
- 2 tbsp plain flour
- 250 ml ~1 cup milk
- 2 bay leaves
- 1/2 tsp English mustard
Instructions
- Sauté the vegetables: Heat 1 tablespoon of oil in a large pot over medium heat. Incorporate the chopped onion and minced garlic, sautéing until they become tender and aromatic, which should take around 3 to 4 minutes.
- Add the veggies: Toss in the chopped broccoli and frozen vegetable mix (peas, sweetcorn, carrots, and green beans). Stir well and cook for another 5 minutes, allowing the vegetables to thaw and slightly soften.
- Pour in the stock: Add the vegetable stock to the pot, along with the dried oregano, bay leaves, and a pinch of black pepper. Stir everything together, bring to a gentle boil, then reduce the heat and let the soup simmer for about 10 minutes, allowing the flavors to meld.
- Make the roux: In a separate small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring continuously to form a roux (a smooth paste). Gradually whisk in the milk and continue stirring until the mixture thickens and becomes creamy.
- Combine everything: Slowly add the milk mixture to the simmering vegetables, stirring continuously to ensure everything blends smoothly. Mix in the mustard and stir thoroughly to blend it in completely. Let the soup simmer for an additional 5-7 minutes until it thickens to your desired consistency.
- Final touches: Remove the bay leaves, give the soup a final stir, and adjust seasoning with more black pepper if needed.
- Serve: Ladle the creamy veggie pot pie soup into bowls and enjoy with crusty bread or biscuits for a complete, comforting meal.