Broccoli and Pea Soup

Broccoli and pea soup is a fresh and delicious spring soup with a velvety texture and vibrant green color. You will also love that this flavorful, creamy soup takes just 30 minutes to make.

Course Soup

Cuisine North American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 159kcal

Author Colleen Milne

Equipment

Ingredients

1 tablespoon olive oil
1 medium yellow onion diced (1 cup)
2 stalks of celery diced (1 cup)
2 garlic cloves minced
4 cups vegetable stock
1 medium russet potato diced (1 cup)
1 broccoli head cut into florets (about 4 cups)
2 cups frozen peas
½ cup basil leaves
½ lemon juice of
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes
fresh peas for garnish
pea shoots for garnish

US Customary - Metric

Instructions

In a large saucepan, heat the oil over medium-high heat and add the onion, garlic and celery. Cook for 3-5 minutes until vegetables are softened.
1 tablespoon olive oil, 1 medium yellow onion, 2 stalks of celery, 2 garlic cloves
Add the vegetable stock and potatoes. Bring to a boil, reduce heat to medium low, cover and cook until potatoes are becoming tender, about 6 minutes. Add the broccoli and cook 4 more minutes.
4 cups vegetable stock, 1 medium russet potato, 1 broccoli head
Add the peas, basil leaves, lemon juice, salt, pepper and red pepper flakes. Continue to cook for 1 minute, or until the broccoli is fork tender.
2 cups frozen peas, ½ cup basil leaves, ½ lemon, ½ teaspoon salt, ¼ teaspoon red pepper flakes, ½ teaspoon black pepper
Remove from the heat, and use an immersion blender to puree the soup. Alternately, transfer the soup to a blender and puree in batches.
Serve hot, garnished with peas and pea shoots.
fresh peas, pea shoots

Nutrition