Speedy broccoli and green peas soup
17 Oct 2020
Prep Time
2 minutes
Cook Time
10 minutes
Total Time
12 minutes
Background
I always have peas and broccoli florets in the freezer as they can be cooked without defrosting them first. This speedy broccoli and peas soup is vegan and super healthy, a perfect immune-booster all year round. Serve it with bread, pasta or rice.
Ingredients
- 1 Tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 litre vegetable or chicken stock
- 750g frozen broccoli florets
- 300g frozen green peas
- 1 handful mint, basil or parsley
- Squeeze of lemon juice
- Salt and pepper
Instructions
- Heat the oil in a saucepan and fry the garlic until it softens.
- Pour the stock over and add the broccoli.
- Bring to the boil, then lower the heat and simmer for 8 minutes.
- Add the green peas and cook for another 5 minutes.
- Turn off the the heat. Add your chosen herbs, then season to taste.
- Using a stick-blender, whiz until you get a smooth, silky soup.
- Serve warm.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Quick & Easy - Soup
- Cuisines: - Italian
- Ingredients: - Greens & Salads
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Low Salt - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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