Nourishing broccoli and pea soup bursting with fresh flavours, easy to make and vegan. Sweet peas balance out the broccoli's earthy taste, with zesty lemon and fragrant basil for extra deliciousness.
If you’re looking to include more greens in your diet, this broccoli and pea soup is a good way to do it.
Broccoli is often hailed as a "superfood" due to its nutrient-rich profile, but it can be challenging to incorporate into family meals. This calls for creativity, and one delicious solution is to create a blended soup with fresh flavors, offering a tasty way to introduce broccoli into your family's diet
We adore this Broccoli and Pea Soup recipe as it relies on easily accessible ingredients. This budget-friendly meal uses every part of the broccoli, including the stem, not just the florets, making it an excellent choice to minimise food waste.
Ingredients You'll Need:
All you need to make this broccoli and pea soup recipe are 8 simple ingredients:
- Broccoli: The star of the show! You’ll need two medium heads of broccoli, which is equivalent to 500g/ 18oz. Alternatively, you can purchase 1 bag of frozen broccoli florets for convenience.
- Peas: Frozen peas add a delicious sweet flavor and give the soup a beautiful vibrant green color.
- Onion: Any type of onion works, but I prefer brown or yellow for its excellent soup flavour.
- Garlic: I prefer to use fresh garlic as the flavor is more vibrant than the jarred.
- Broth: Use vegetable broth if making vegetarian, or chicken broth if otherwise.
- Spinach: We add 2 handfuls of baby spinach leaves towards the end for an extra serve of green goodness. Feel free to use kale or chard instead.
- Fresh basil: Adds great flavor, but you could use mint if you prefer.
- Lemon: The zest and some juice of one lemon to brighten and balance out the flavors.
- Salt + black pepper: To taste.
Complete list of ingredients and amounts is located on the recipe card below.
How to make broccoli and pea Soup:
Prepare the vegetables: Wash and chop the broccoli into florets and stalks into chunks, then peel and roughly chop the onion.
Sauté veggies: Heat olive oil in a large pot over medium-high heat. Sauté the onion for 3-4 minutes, until soft and slightly caramelized. Add the garlic and cook for 1 minute more.
Simmer: Add the broccoli, peas, salt, pepper, pour over the stock and stir to combine. Reduce heat to low, cover, and simmer for 15-20 minutes.
Extras: Stir through the spinach, basil leaves, lemon zest, and juice in the last 2 minutes of cooking.
Blend: Blitz with a stick blender or add to a high-speed blender and blend in batches until smooth. Pour into bowls and drizzle with yogurt and chopped basil.
Tips and Variations:
While this broccoli and pea soup tastes amazing as is, here are some ways to change it up:
- Protein boost: Top each bowl with some crispy roasted chickpeas—just like croutons!
- Different veggies: You could try adding zucchini or cauliflower. Just make sure to add extra liquid.
- Creamier soup: Add a splash of cream or coconut cream before blending. Or replace 1 cup of stock with 1 cup of coconut milk.
- The seasoning: Properly seasoning your food can take a dish from bland to delicious.
- Cooking time: Don’t over-boil the broccoli as you will lose the vibrant green colour.
- Blender: Use a stick blender for convenience and less cleanup, however a blender will yield a smoother, creamier texture. Be cautious when blending hot liquids in a regular blender, as it can be dangerous and may cause burns.
How To Store
- Refrigerate: leftover broccoli and pea soup in an airtight storage container for up to 5 days.
- To Freeze: Transfer to an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Recipe FAQ
Yes, you can prepare the soup ahead of time and store it in the refrigerator for up to 3-4 days. Reheat gently on the stovetop before serving.
If you prefer a thicker soup, use less vegetable stock or add more broccoli and peas. For a thinner consistency, add additional vegetable stock or water until desired thickness is achieved.
Enjoy this soup as a light lunch or dinner alongside crusty bread, a side salad, or even topped with croutons for added crunch.
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If you try this broccoli and pea soup recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make
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Broccoli & Pea soup
- Total Time: 35 minutes
- Yield: 4 bowls 1x
Description
Nourishing broccoli and pea soup bursting with fresh flavours, easy to make and vegan. Sweet peas balance out the broccoli's earthy taste, with zesty lemon and fragrant basil for extra deliciousness.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 large garlic cloves
- 2 heads broccoli, cut into small florets
- 2 cups frozen peas
- 100g baby spinach
- 1 litre (4 cups) vegetable stock
- ½ small bunch of basil, chopped
- 1 lemon, zested and juiced
Instructions
- Wash and chop the broccoli into florets and stalks into chunks, then peel and roughly chop the onion.
- Heat olive oil in a large pot over medium-high heat. Sauté the onion for 3-4 minutes, until soft and slightly caramelized. Add the garlic and cook for 1 minute more.
- Add the broccoli, peas, salt, pepper, pour over the stock and stir to combine. Reduce heat to low, cover, and simmer for 15-20 minutes.
- Stir through the spinach, basil leaves, lemon zest, and juice in the last 2 minutes of cooking.
- Blitz with a stick blender or add to a high-speed blender and blend in batches until smooth. Pour into bowls and drizzle with yogurt and chopped basil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ¼ recipe
- Calories: 151
- Sugar: 7.4g
- Fat: 5.3g
- Saturated Fat: 1.1g
- Carbohydrates: 19.5g
- Fiber: 6.4g
- Protein: 7g
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