Creamy Veggie Pot Pie Soup: A Comforting and Hearty Delight

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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!