Veggie Pot Pie SoupYou Gotta Try This Cozy Pressure Cooker Recipe
This creamy veggie pot pie soup delivers all the flavors of comfort food in a pressure cooker friendly format—no crust required and perfect for cozy nights.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon oil for cooking the onions
- 1 onion diced
- 1 small head broccoli chopped bite-size
- 350 g frozen vegetable mix peas, sweetcorn, carrots, green beans
- 2 cloves garlic minced
- 500 ml vegetable stock
- ½ teaspoon dried oregano
- black pepper to taste
- 2 tablespoon butter
- 2 tablespoon plain flour
- 250 ml milk
- 2 bay leaves
- ½ teaspoon English mustard
Instructions
Instructions
- 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, melt the butter and stir in the flour. Cook over low heat for a minute or so. Slowly add milk while stirring to make a smooth white sauce.
- Once the roux is ready, combine it with the soup and mix well.
- Simmer until the vegetables are cooked to your liking and the soup reaches the desired consistency. Remove the bay leaves.
- Blend the soup fully or partially with a hand blender if desired. Serve hot.
Notes
Serve with crusty bread, or mix in cooked shredded chicken for added protein. To make it vegan, use plant-based butter and milk substitutes.