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Broccoli, Pea and Rocket Soup

This broccoli, pea and rocket soup is a nutrient-packed, immune-boosting dish that’s perfect all year round. Easy to make, vegan and full of protein, calcium and fiber, it’s a wholesome choice for lunch or dinner. Bursting with green goodness, this vibrant soup is not only healthy but also incredibly flavourful. Serve it with sourdough bread or gluten-free flatbread for a complete meal. Ideal for anyone looking for a quick, nourishing and plant-based soup.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • ½ tsp oregano
  • ½ tsp chilli flakes optional
  • 1 carrot diced
  • 1 small head of broccoli chopped
  • 750 ml vegetable stock
  • 2 cups frozen green peas
  • 1 large handful of wild rocket arugula
  • Lemon juice to serve

Method
 

  1. Heat the olive oil in a saucepan over medium heat. Add the chopped onion and garlic and gently fry for 3–4 minutes until soft.
  2. Stir in the oregano and chilli flakes (if using).
  3. Add the diced carrot and cook for 1–2 minutes.
  4. Pour in the vegetable stock and bring to a boil. Cook for 5 minutes.
  5. Add the green peas and cook for an additional 5 minutes until the vegetables are tender.
  6. Turn off the heat and stir in the rocket leaves. Use a hand-held blender to blitz the soup until smooth and silky.
  7. Season with lemon juice to taste and serve, garnished with extra rocket leaves if desired.