Servings
Font
Back
Pea and Broccoli Soup Recipe
5 from 3 votes

Pea and Broccoli Soup Recipe

This wholesome plant-based broccoli soup with peas and basil is the perfect bowl of comfort food, no matter the weather. The gorgeous Spring green colour and fresh flavours are both beautiful and delicious. And you can use fresh or frozen broccoli.

Prep Time
10 mins
Cook Time
15 mins
Servings: 2
Calories: 283 kcal
Course: Appetizer, Soup
Cuisine: American

Ingredients

  • 1 broccoli head
  • 2 tablespoons olive oil plus more to serve
  • 1 onion roughly chopped
  • 1 garlic roughly chopped, clove
  • 1 cup vegetable stock
  • 1 cup water
  • 1 teaspoon salt more to taste
  • 1 cup peas frozen
  • 2 handfuls basil leaves plus more for garnish
  • 1 tablespoon lemon juice
To serve (optional)
  • cashew cream or coconut cream or tahini
  • sunflower seeds toasted
  • lemon zest
  • black pepper

Instructions

    Cup of Yum
  1. Cut the broccoli florets from the crown. Use a sharp knife to remove the fibrous outer layer of the stem and cut the soft inner stem into small pieces.
  2. Put two tablespoons of olive oil into a large pot or dutch oven and place it on medium heat. Add the onion and sweat until they are soft and translucent (about five minutes) before adding the garlic. Cook for another two minutes.
  3. Add the chopped broccoli, vegetable stock and water. Turn the heat up to medium-high. Cover and cook for 8 minutes or until the broccoli is soft.
  4. Add one teaspoon of salt along with the frozen peas. Stir to defrost the peas without overcooking them, only about one minute. Then add the basil and a tablespoon of lemon juice.
  5. Remove the pot from the heat and blitz with an immersion blender. Add boiling water or warm veggie broth if the soup is too thick for your liking soup. Taste the soup and adjust the seasoning with more salt and lemon juice.
  6. Drizzle generously with cashew cream, and top with the toasted sunflower seeds, reserved basil leaves, and lemon zest.
  7. Finish with a generous grind of black pepper and a drizzle of olive oil. And serve with crusty bread.

Notes

  •  
  • The pea and broccoli soup base is a mash-up of my two favourite green vegetable soup recipes:
  • You can also use pre-cut or frozen broccoli florets. Use roughly 14 ounces (400 grams). There is no need to defrost frozen broccoli first.
  • Add raw sunflower seeds to a hot, dry pan to toast them for a minute. Just keep an eye on them to avoid burning.
  • If you can’t find cashew cream in the grocery store, see how to make cashew cream. Or use yoghurt, tahini or coconut cream.
  • The broccoli pea soup serves two as a generous main or four as an appetiser.
  • "Courgette, pea and basil soup" from Yotam Ottolenghi's Simple, and
  • "Green broccoli soup" from One: Pot, Pan, Planet by Anna Jones.

Nutrition Information

Calories 283kcal (14%) Carbohydrates 31g (10%) Protein 10g (20%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 10g (50%) Sodium 1711mg (71%) Potassium 909mg (19%) Fiber 10g (40%) Sugar 11g (22%) Vitamin A 2158IU (43%) Vitamin C 215mg (239%) Calcium 136mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 283

% Daily Value*

Calories 283kcal 14%
Carbohydrates 31g 10%
Protein 10g 20%
Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Sodium 1711mg 71%
Potassium 909mg 19%
Fiber 10g 40%
Sugar 11g 22%
Vitamin A 2158IU 43%
Vitamin C 215mg 239%
Calcium 136mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.