This Broccoli Pea Soup is a healthy and nourishing recipe that comes together in 20 minutes! It's a delicious way to eat more greens and is made with 8 ingredients!
This recipe was updated on 03/03/2022 to include better content.
If you're craving something light and fresh but still comforting, look no further than this Broccoli Pea Soup!
It's made in 1 pot and is packed with 4 different vegetables. This soup is so incredibly creamy, you'll never guess that it's vegan!
Ingredients and notes
- Coconut milk: It's optional, but I think it makes this soup creamier. If you don't have full-fat coconut milk on hand you can use another dairy-free creamer such as oat or soy.
- Olive oil: Any oil will work here. You can use coconut oil, canola oil, sunflower oil, etc.
- Parsley: You can add any fresh herbs you like. Think, mint, basil, cilanatro, etc.
- Potatoes: If you don't want to use potatoes, you can use more broccoli instead.
- The chickpeas are only if you want to prepare our pan-fried chickpeas that act as croutons when served on top.
How to make broccoli pea soup
Start by sauteeing onion and celery in olive oil for 3-4 minutes. Then, add garlic and potatoes and cook for 1-2 minutes, or until fragrant.
Next, add vegetable broth, salt, black pepper and bring to a boil. Simmer for 10 minutes, then add the broccoli and cook for another 10 minutes.
Add the peas in the last few minutes and cook until all of the vegetables are soft.
Add parsley and blend the soup until creamy. Then, add coconut milk or another creamer of choice (optional). Finish with lemon juice if desired!
- If you're going to use potatoes, use starchy potatoes like Yukon Gold or Russet. They'll make for a creamier soup because they release more starch as they cook.
- Add the different vegetables at the right stages. It may be tempting to dump everything in and cook it straight away, but this will impact both the color and the flavor.
- Don't overcook the soup. Simmer just until the vegetables are soft, then remove from the heat. If you cook it for longer you'll lose the vibrant color.
- Taste and adjust as you go. With a soup like this it's easy to end with a bland and tasteless result, so make sure add more seasoning when it's needed. Salt, black pepper, lemon juice, and fresh herbs can all elevate your meal.
- Use the stem of the broccoli as well. There is no need to waste it! You can peel it, chop it and add it to the soup as well.
- Use the right blender. You can use an immersion blender for a quicker and easier blending, OR a standard blender if you want your soup to be creamy and smooth.
You can thicken it by using cornstarch or flour slurry. To make it, mix 2 tablespoons of either cornstarch or flour with 4 tablespoons of cold water. Add to the pot and stir.
Yes, frozen broccoli is a great alternative because you don't have to wash and chop it, which makes this recipe even easier.
This soup is great for meal prep because it keeps for 4-5 days in the fridge.
Yes! You can freeze it in an air-tight container for 3 months (and sometimes longer). Let it thaw overnight before reheating.
Try serving this Broccoli Pea Soup with:
- Provolone Grilled Cheese
- Coconut Basmati Rice
- Crusty Bread
- Homemade Foccacia
- Pan-fried chickpeas
- Roasted Brussels Sprouts
- and even pita chips!
- Fridge: Let soup cool to room temperature. Transfer to a container with a lid. Store in the fridge for up to 5 days.
- Freezer: Let soup cool to room temperature. Transfer to a freezer-safe container with a lid. Freeze for up to 3 months. Let thaw overnight in the fridge before serving.
More Healthy Soup Recipes
Broccoli Pea Soup Recipe
- 1 medium white onion, chopped
- 2 celery sticks, chopped chopped
- 2-3 cloves of garlic, minced
- 2 cups potatoes, roughly chopped (2 medium potatoes)
- 3 cups broccoli, chopped into florets (you can use the stem as well, peel and chop it)
- 1 cup frozen peas
- 3-4 cups vegetable broth or water
- ½ teaspoon pink salt
- Freshly crakced black pepper, to taste
- ½ cup parsley, chopped (or another herb of choice, such as basil, mint, or cilantro)
- 1 cup full-fat coconut milk, from a can (optional; or another creamer of choice such as soy or oat cream)
- To a medium-sized pot, heat olive oil over medium heat. Once hot, add onion and celery and saute for 7-8 minutes.
- Next, add the potatoes and garlic and continue cooking for 2-3 minutes, or until the garlic is fragrant and you can smell it.
- Add vegetable broth, salt, black pepper, and stir. Bring to a boil and simmer on medium heat for 10 minutes.
- Add broccoli and continue cooking for 7-10 more minutes. Then, add frozen peas and simmer for 3 minutes. When all of the vegetables are soft, remove from the heat and add the parsley or any fresh herbs of choice.
- Using an immersion blender, blend the soup until creamy and smooth. (If are using a standard blender it's important to let the soup cool a bit before transferring it. Don't fill the jar more than halfway and make sure that you leave the hole in the lid open so that heat can escape).
- Add this point, you can taste and adjust the seasoning, and the thickens of the soup if needed. If it's too thick, add more vegetable broth, one cup at a time, until you reach the desired consistency.
- Serve with lemon juice if desired!