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Veggie pot pie soup

This veggie pot pie soup is packed with vegetables, and goes beautifully with some crusty bread - it tastes indulgent, but is full of nutrition too!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Servings: 3 bowls
Calories: 291kcal
Author: Becca Heyes


  • 1 tbsp oil
  • 1 onion, diced
  • 1 small head broccoli
  • 350 g (~ 2 1/2 cups) frozen vegetable mix (mine had peas, sweetcorn, carrots and green beans)
  • 2 cloves garlic, minced
  • 500 ml (~ 2 cups) vegetable stock
  • 1/2 tsp dried oregano
  • Black pepper
  • 2 tbsp butter
  • 2 tbsp plain flour
  • 250 ml (~ 1 cup) milk
  • 2 bay leaves
  • 1/2 tsp English mustard


  • Heat the oil in a large saucepan. Add the chopped onion and broccoli, and cook over a medium heat for a few minutes until the onion is slightly softened. Add the frozen vegetables and garlic, and cook for a further 5-10 minutes, stirring regularly, until all the vegetables are fairly well cooked.
  • Add the vegetable stock, oregano, bay leaves, mustard, and a good pinch of black pepper.
  • In a separate pan, make a small batch of white sauce by melting the butter and adding the flour. Mix well, and cook for a minute or so over a low heat. Add the milk a little at a time, stirring until it's smooth each time before adding more. If you need more detailed instructions about how to make a white sauce, you can find them here.
  • When the white sauce is ready, add it to the soup, and mix to combine. Simmer until the vegetables are cooked to your liking, and the soup has reached your desired consistency. Remove the bay leaves, then you can blend (or partially blend) with a hand blender if you want to. Serve hot.


Serving: 1bowl | Calories: 291kcal | Carbohydrates: 33.1g | Protein: 9.3g | Fat: 14.5g | Saturated Fat: 6.6g | Cholesterol: 27mg | Sodium: 158mg | Potassium: 514mg | Fiber: 7.9g | Sugar: 10.1g | Calcium: 140mg | Iron: 2mg