This delectable soup takes all the savory, hearty flavors of a classic chicken pot pie and transforms them into a vegetarian-friendly dish that’s sure to warm you from the inside out.
1. Veggie Pot Pie Soup
Ingredients
- 1 tbsp oil
- 1 onion, diced
- 1 small head broccoli, florets chopped
- 350 g (~ 2 1/2 cups) frozen vegetable mix (peas, corn, carrots, green beans)
- 2 cloves 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
In a large pot, heat the oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the chopped broccoli florets and frozen vegetable mix. Cook for 5 minutes, stirring occasionally, until the vegetables are starting to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the vegetable stock and add the dried oregano and black pepper. Bring the soup to a simmer.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
Gradually whisk in the milk until smooth. Add the milk mixture and bay leaves to the vegetable soup.
Stir in the English mustard. Simmer the soup for 10-15 minutes, stirring occasionally, until thickened to your desired consistency.
Taste and adjust seasonings as needed, adding more salt, pepper, or herbs.
Remove the bay leaves before serving. Ladle the veggie pot pie soup into bowls and enjoy!
This hearty, creamy vegetable soup has all the flavors of a classic pot pie in an easy-to-make soup form. The combination of tender broccoli, mixed veggies, and a rich, savory broth makes for a comforting and satisfying meal. Serve with crusty bread or biscuits for dipping.