Broccoli Pea Soup Recipe
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 only!
Equipment
- Stovetop
Ingredients
- 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)
Instructions
- 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!
Notes
Storage
Fridge: Let soup cool to room temperature. Transfer to a container and cover 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 and cover with a lid. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating.
To reheat
Stovetop: Add soup to a pot and heat over medium heat for 5 minutes or until warm. Add a splash of water if it's soo thick.
Microwave: Transfer soup to a bowl and microwave for 1-2 minutes or until warm.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition
Calories: 205kcal
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