Creamy Veggie Pot Pie Soup: A Comforting and Hearty Delight

Ingredients:

1. 1 tablespoon oil
2. 1 onion, diced
3. 1 small head broccoli, chopped into small florets
4. 350 g (~2 ½ cups) frozen vegetable mix (e.g., peas, sweetcorn, carrots, and green beans)
5. 2 cloves garlic, minced
6. 500 ml (~2 cups) vegetable stock
7. ½ teaspoon dried oregano
8. Black pepper, to taste
9. 2 tablespoons butter
10. 2 tablespoons plain flour
11. 250 ml (~1 cup) milk
12. 2 bay leaves
13. ½ teaspoon English mustard

Instructions:

1. To sauté the aromatics, place a large saucepan or Dutch oven over medium heat with the oil.
2. When the onion is tender and transparent, add the chopped onion and sauté it for three to four minutes.
3. Once aromatic, add the minced garlic and simmer for an additional minute.

Include the Veggies:

1. Add the frozen veggie mix and the chopped broccoli and stir.
   Stirring periodically, cook the veggies for 5 to 7 minutes, or until they start to soften.
2. Season and Add Stock: Add the dried oregano, bay leaves, and a good pinch of black pepper along with the vegetable stock. Mix well to blend.
3. After bringing the mixture to a simmer, lower the heat, and simmer it slowly for ten minutes or so, to enable the flavours to mingle.

Prepare the Creamy Base:

1. Melt the butter in a separate small pot over a medium heat.
   Stirring continually, cook the roux for one to two minutes until it takes on a light golden hue.
2. Stir in the milk gradually, making sure there are no lumps.
   Stirring often, keep cooking until the mixture thickens into a

creamy sauce.

1. This ought should take a quarter to an hour.

Mix and Heat:

1. Take the bay leaves out of the veggie pot.
2. When the veggies are cooking, pour the creamy sauce into the saucepan and swirl to mix.
3. Include the English mustard and well mix.
4. When the soup reaches the right consistency, simmer it for a further five to seven minutes, stirring now and again.
   Modify the seasoning:
5. Taste the soup and adjust the seasoning with more salt and pepper if needed.
6. You may dilute the soup with a bit more water or vegetable stock if it’s too thick.
7. To serve, ladle the heated soup into bowls (Veggie Pot Pie Soup). For a full dinner, serve it with biscuits or crusty toast on the side. Savour the warming, filling flavours of this tasty soup!

In conclusion:

this Creamy Veggie Pot Pie Soup is a delicious riff on the traditional pot pie, providing all the cosy tastes you like in a more manageable, lighter version. Tender veggies, a rich broth, and a creamy base come together to make a soup that is filling and nutritious. This soup will warm you up and have you going back for more whether you serve it as a substantial lunch or eat it as a cosy supper on a chilly night. Savour the flavour and cosiness of this vegetable-rich pot pie soup with each bite!