If you’re craving the comforting flavors of a classic pot pie but looking for something a little lighter and quicker, this Creamy Veggie Pot Pie Soup is the perfect solution. Packed with vibrant vegetables and seasoned with aromatic herbs, this soup offers all the coziness of a pot pie in a bowl. It’s rich, creamy, and full of flavor, making it a perfect dish for chilly days or when you need a warm, satisfying meal. Let’s explore how to make this deliciously comforting soup that’s sure to become a favorite in your household.
Ingredients:
- 1 tablespoon oil
- 1 onion, diced
- 1 small head broccoli, chopped into small florets
- 350 g (~2 ½ cups) frozen vegetable mix (e.g., peas, sweetcorn, carrots, and green beans)
- 2 cloves garlic, minced
- 500 ml (~2 cups) vegetable stock
- ½ teaspoon dried oregano
- Black pepper, to taste
- 2 tablespoons butter
- 2 tablespoons plain flour
- 250 ml (~1 cup) milk
- 2 bay leaves
- ½ teaspoon English mustard
Instructions:
- Sauté the Aromatics:
- Heat the oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until it becomes soft and translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Add the Vegetables:
- Stir in the chopped broccoli and the frozen vegetable mix.
- Cook the vegetables for 5-7 minutes, stirring occasionally, until they begin to soften.
- Season and Add Stock:
- Pour in the vegetable stock and add the dried oregano, bay leaves, and a generous amount of black pepper. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat and let it cook gently for about 10 minutes, allowing the flavors to meld together.
- Make the Creamy Base:
- In a separate small saucepan, melt the butter over medium heat.
- Cook the roux for 1-2 minutes, stirring constantly, until it turns a light golden color.
- Gradually whisk in the milk, ensuring no lumps form.
- Continue to cook, whisking frequently, until the mixture thickens into a creamy sauce.
- This should take about 3-4 minutes.
- Combine and Cook:
- Remove the bay leaves from the pot of vegetables.
- Pour the creamy sauce into the pot with the simmering vegetables and stir to combine.
- Add the English mustard and stir well.
- Allow the soup to cook for another 5-7 minutes, stirring occasionally, until it reaches your desired consistency.
- Adjust Seasoning:
- Sample the soup and fine-tune the flavor with extra salt and pepper if necessary.
- If the soup is too thick, you can thin it with a little extra vegetable stock or water.
- Serve:
- Ladle the hot Veggie Pot Pie Soup into bowls. Serve it with crusty bread or biscuits on the side for a complete meal. Enjoy the comforting, hearty flavors of this delicious soup!
Conclusion:
This Creamy Veggie Pot Pie Soup is a delightful twist on the classic pot pie, offering all the comforting flavors you love in a lighter, more convenient form. The combination of tender vegetables, rich broth, and creamy base creates a soup that’s both satisfying and nourishing. Whether you’re serving it as a cozy dinner on a cold night or enjoying it as a hearty lunch, this soup is sure to warm you up and keep you coming back for more. Enjoy the deliciousness and comfort of this veggie-packed pot pie soup in every spoonful!