Herby Broccoli & Pea Soup Recipe
Introduction
This herby broccoli and pea soup is a vibrant, nourishing dish perfect for any season. Blended to a silky smooth texture and brightened with fresh lemon and herbs, it’s both comforting and refreshing.
Ingredients
- 1 tbsp rapeseed oil
- 1 onion, finely chopped
- 1 large garlic clove, crushed
- 400g broccoli, chopped into small florets
- 300g frozen peas
- 200g chard, chopped
- 1l low-salt vegetable stock
- ½ small bunch of basil, chopped
- Small bunch of dill, chopped
- 1 lemon, zested and juiced
- 2 tbsp pumpkin seeds, toasted
Instructions
- Step 1: Heat the rapeseed oil in a large saucepan over medium heat. Add the finely chopped onion and fry for about 8 minutes until soft and translucent.
- Step 2: Add the crushed garlic and cook for an additional 1 minute until fragrant.
- Step 3: Tip in the chopped broccoli, frozen peas, and chopped chard. Pour over the vegetable stock and bring the mixture to a boil.
- Step 4: Reduce the heat to a simmer, cover the pan, and cook for 25 minutes until the vegetables are tender.
- Step 5: Stir through the chopped basil, dill, lemon zest, and lemon juice.
- Step 6: Use a stick blender to blitz the soup until completely smooth and creamy.
- Step 7: Ladle the soup into bowls and sprinkle the toasted pumpkin seeds over the top before serving.
Tips & Variations
- For a creamier texture, add a splash of coconut milk or cream before blending.
- Swap chard for spinach or kale if preferred, adjusting the cooking time until tender.
- To make it spicier, sprinkle some chili flakes or add a touch of ginger when frying the garlic.
- Use homemade vegetable stock for deeper flavor or enhance with a bay leaf while simmering.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The pumpkin seeds are best added fresh at serving to keep their crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh peas instead of frozen?
Yes, fresh peas work well. Add them at the same stage as frozen peas and cook until tender. Fresh peas may give a sweeter flavor to the soup.
Is this soup suitable for freezing?
Absolutely. Allow the soup to cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat until steaming before serving.
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Herby Broccoli & Pea Soup Recipe
- Total Time: 44 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
A vibrant and nutritious Herby Broccoli & Pea Soup that combines fresh greens and aromatic herbs, blended to a smooth consistency and topped with crunchy toasted pumpkin seeds. This comforting soup is perfect for a healthy lunch or light dinner.
Ingredients
Soup Base
- 1 tbsp rapeseed oil
- 1 onion, finely chopped
- 1 large garlic clove, crushed
- 400g broccoli, chopped into small florets
- 300g frozen peas
- 200g chard, chopped
- 1l low-salt vegetable stock
Herbs & Toppings
- ½ small bunch of basil, chopped
- small bunch of dill, chopped
- 1 lemon, zested and juiced
- 2 tbsp pumpkin seeds, toasted
Instructions
- Heat and soften onion: Heat the rapeseed oil in a large saucepan over medium heat. Add the finely chopped onion and fry for 8 minutes until it becomes soft and translucent, stirring occasionally to prevent burning.
- Add garlic: Add the crushed garlic clove to the pan and cook for an additional minute, allowing the garlic to release its aroma without browning.
- Add vegetables and stock: Add the chopped broccoli florets, frozen peas, and chopped chard to the pan. Pour over the low-salt vegetable stock and bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce the heat to low, cover the pan with a lid, and let the soup simmer gently for 25 minutes to allow the vegetables to cook through and soften.
- Add herbs and lemon: Stir in the chopped basil, dill, lemon zest, and lemon juice to infuse fresh, zesty flavors into the soup.
- Blend the soup: Using a stick blender, carefully blitz the soup until it is completely smooth and creamy.
- Serve with pumpkin seeds: Ladle the hot soup into bowls and sprinkle the toasted pumpkin seeds over the top for a delightful crunch and added nutrition.
Notes
- For a vegan option, use vegetable stock and ensure pumpkin seeds are not processed with any animal products.
- You can substitute chard with spinach or kale if preferred.
- Adjust the thickness of the soup by adding more or less stock before blending to your desired consistency.
- To toast pumpkin seeds, dry fry them in a pan over medium heat for 3-5 minutes until golden and fragrant.
- This soup freezes well; store in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 34 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: herby broccoli soup, pea soup, green vegetable soup, healthy soup recipe, vegetarian soup, low salt soup, spring soup, creamy vegetable soup
