Bookmark and Share


broccoli and pea soup Recipes » Soup » broccoli and pea soup Recipes

broccoli and pea soup Recipes

A fantastic light lunch that's easy to digest and is full of folate. Serve with crusty bread and reduced-fat hummus, to make it even more nutritious.

A fantastic light lunch that's easy to digest and is full of folate. Serve with crusty bread and reduced-fat hummus, to make it even more nutritious. This recipe uses fortified soya milk, so it's fine to eat if you're a vegan, but you can replace it with semi-skimmed cow's milk if that's what you have to hand. Serves four, and freezes well, if you have leftovers. 

Ingredients 
  • 2 tbsp olive or rapeseed oil
  • 1 large onion, roughly chopped
  • 500g broccoli, roughly chopped
  • 250g frozen peas
  • 500ml unsweetened fortified soya milk (or semi-skimmed milk)
  • 500ml vegetable stock
  • black pepper, to taste
Method: 
Preparation time: 20 minutes 
Cooking time: 20 minutes 

  • In a large, non-stick saucepan or casserole, fry the onion in the oil until soft. This should take about 10 minutes. 
  • Add the broccoli and peas. Cook for a few minutes, stirring often. Add the soya milk and stock, and bring the soup to the boil. Then turn down the heat, cover the pan, and simmer for about 20 minutes, until the broccoli is soft. 
  • Transfer to a food processor or blender, or use a stick blender and whizz until smooth. 

Back to top