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Veggie pot pie soup

Becca Heyes
  • 30 minutes
  • Serves 3

INGREDIENTS

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 milliliters

(~ 2 cups) vegetable stock

1/2 tsp

dried oregano

Black pepper

2 tbsp

butter

2 tbsp

plain flour

250 milliliters

(~ 1 cup) milk

2

bay leaves

1/2 tsp

English mustard