Description

This Hearty Vegetarian Pot Pie Soup is a comforting and nutritious dish perfect for cozy nights in. Packed with a variety of vegetables and a creamy, thickened broth, it brings all the flavors of a classic pot pie in an easy-to-make soup form. Using simple ingredients like fresh broccoli, mixed frozen vegetables, and a fragrant blend of herbs, this recipe is ideal for a healthy, vegetarian meal that warms the soul.

Ingredients

Scale

Vegetables & Aromatics

1 tbsp olive oil
1 onion, diced
1 small head broccoli, chopped
350 g frozen vegetable mix (peas, sweetcorn, carrots, green beans)
2 cloves garlic, minced

Liquids & Dairy

500 ml vegetable stock (preferably low-sodium)
250 ml milk (whole or plant-based)
2 tbsp butter

Seasonings & Thickening

1/2 tsp dried oregano
black pepper, to taste
2 tbsp plain flour
2 bay leaves
1/2 tsp English mustard

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Instructions

Prepare vegetables: Heat olive oil in a large saucepan over medium heat. Add diced onion and chopped broccoli, cooking for a few minutes until the onion softens and releases a fragrant aroma.
Cook mixed vegetables: Add the frozen vegetable mix and minced garlic to the pan, stirring occasionally for 5-10 minutes until the vegetables are vibrant and warmed through.
Add liquids and seasonings: Pour in the vegetable stock and add dried oregano, bay leaves, English mustard, and black pepper. Stir well and bring the mixture to a gentle simmer.
Make the roux: In a separate pan, melt the butter over low heat. Sprinkle in the flour and continuously mix to form a smooth roux, which will act as the thickening base for the soup.
Incorporate milk: Gradually add milk to the roux while stirring constantly to prevent lumps, creating a creamy white sauce.
Combine sauces: Pour the white sauce into the simmering soup mixture, stirring thoroughly to combine all ingredients evenly.
Simmer the soup: Let the soup cook gently for about 10 minutes until the vegetables are tender and the soup has thickened to the desired consistency.
Blend for texture: Remove the bay leaves from the soup. Use a hand blender to puree the soup gently for a smoother texture, or blend partially if you prefer some chunkiness.
Serve: Ladle the hot soup into bowls. Optionally, garnish with fresh herbs or a dollop of sour cream for extra flavor. Enjoy your hearty vegetarian pot pie soup!

Notes

Use low-sodium vegetable stock to control salt content and keep the soup heart-healthy.
The frozen vegetable mix can be substituted with fresh vegetables if preferred, adjusting cooking times accordingly.
Plant-based milk like almond or oat milk can be used to make the recipe dairy-free and vegan-friendly (omit butter or use vegan butter).
For spicier flavor, add a pinch of crushed red pepper flakes with the black pepper.
To save time, prepare the roux while the vegetables cook, enabling quicker soup thickening.