Broccoli, pea & spinach soup
1 Apr 2015
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
This a wonderful, refreshing soup for the spring & early summer. And it's so easy to make!
Ingredients
- 2 Tbsp olive oil
- 1 red onion, chopped
- 2 medium potatoes
- 1 litre vegetable stock
- 150g frozen peas (defrosted)
- 200g broccoli florets
- 100g baby spinach
- 1 small handful of mint leaves, chopped
- 50g spring onions, sliced
Instructions
- Heat the oil in a saucepan and soften the onion.
- Meanwhile, peel & dice the potatoes then add to the onion. Stir it for 1-2 minutes and add the stock.
- Bring the soup to simmer, cook for 5 minutes, then add the broccoli florets and peas. Cook for a further 5 minutes and add the spinach.
- Remove from the heat. Cover for 1 minute until the spinach is wilted.
- Ladle the soup into bowls and scatter spring onion & mint on top.
- Serve warm.
Tips
You don't have to peel the potatoes if they're organic.© 2026 Copyright CookTogether
Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Seasonal - Soup - Supper
- Cuisines: - French
- Occasions: - Easter - Mothers Day - Sunday Lunch
- Ingredients: - Greens & Salads - Roots & Bulbs
- Health and Diet: - Dairy Free - Gluten Free - Healthy - Vegan
- Skill Levels: - Easy
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