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
Scale
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
