Veggie Pot Pie Soup
Veggie Pot Pie Soup
Ingredients:
• 2 tbs olive oil
• 1 med to large onion, diced
• 1 small head broccoli cut into small florets
• 3 cups vegetable mix (peas, corn, carrots, sweet potato, green beans (can be frozen)
• 1 can chickpeas (optional)
• 2 to 3 cups vegetable stock (depending on preference)
• 3 cloves garlic, crushed or minced
• Salt and pepper to garnish with teaspoon dried oregano
• Tablespoon English mustard and/ OR parmesan cheese to serve (optional).
To thicken: 2 tbs butter and 2 tablespoons plain flour or buckwheat flour.
Method:
Add oil to saucepan or dutch oven, sauté onion for few minutes gently until caramelised, not browned. Then add crushed garlic. Once aromatic, add veggies and chopped broccoli and diced sweet potato. Season and add oregano, chickpeas and stock. Mix well and on low to medium heat, allow to reach just boil, then simmer for 15 minutes or so.
To thicken, in a small pot blend in 2 tablespoons butter and when almost melted add flour and stir continuously until well mixed, and avoid lumps of flour mix and has a golden hue. Add the creamy sauce into soup and stir in for about 5 minutes until soup is thickened. Add a little English mustard or couple tablespoons of parmesan to serve. Enjoy.
