Broccoli Pea and Mint Soup
This Broccoli, Pea, and Mint Soup is bright, warming, and nutritious. It includes fresh, tasty green veggies and has a rich, creamy texture that makes it satisfying. Serve this vegan soup for lunch or dinner with crusty bread, crunchy croutons or pumpkin seeds.
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If you're a soup lover, this green soup recipe is definitely for you. And even if you aren't, it will surely convert you!
A light, satisfying soup is the perfect cold-weather meal. It's filling and warming, not to mention healthy. This soup is a great way to enjoy a hearty meal without consuming heavy comfort foods.
You'll also enjoy this Easy Vegan Potato Recipes, 20 Simple Vegan Recipes For Beginners, Spicy Vegetable Stew Recipe and Sauteed Lemon Broccoli Recipe.
Why This Recipe Works
- This soup is nutritious, comforting and delicious.
- It is ready in 30 minutes.
- You can adjust the ingredients to suit your taste.
- Leftovers can be stored and eaten later.
Ingredients
- Mint leaves: Ensure that the mint leaves are clean. Select leaves that are fresh and unbruised.
- Broccoli: Select a fresh and vibrant broccoli. Wash before cooking to remove dirt.
- Peas: I use frozen peas for this recipe, but you can use fresh or canned peas. If you are using canned peas, there is no need to cook them before blending.
- Potato: Boil the potato before adding it to the food processor. This will help to thicken the soup.
- Garlic and onions: For the best flavor, use fresh onions and garlic. You can also use powdered versions instead. For this recipe, use white onions or shallots.
- Vegetable stock: Reserve the vegetable stock from this recipe or use shop-bought stock.
- Salt and pepper
Tips and Substitutions
- Consistency: Generally, when making puréed soups, you can vary the amount of water/vegetable stock you use to achieve your preferred consistency. Some people prefer looser soups while others prefer a thicker consistency. Use more or less vegetable stock in this recipe, according to your preference.
- Frozen: I use fresh broccoli for this recipe, but feel free to use frozen broccoli instead.
- Cream: You can also add double cream to the soup to make it even creamier (a vegetarian option).
How to Make Broccoli Pea and Mint Soup
- First, heat a splash of olive oil in a large saucepan. Then add onions and garlic and cook until soft. Add broccoli and frozen peas and cook for 3-5 minutes.
2. Next, pour vegetable stock into the pot and boil. If necessary, add more water to cover the peas and broccoli. Then add the potato and cook on low heat for 5 minutes or until the broccoli is crisp-tender. I like to use a fork to test for doneness.
3. Let the ingredients cool in the saucepan. Once the ingredients are cooked, transfer the soup to a blender, add the mint, and blend until smooth.
4. Just before serving, reheat the soup in a saucepan on low heat for 3-5 minutes and season with salt and pepper to taste.
5. Finally, serve this vibrant Broccoli Pea and Mint Soup garnished with a mint leaf. Serve with Gluten-Free Focaccia Bread.
Recipe FAQs
This soup is best eaten right after making. However, you can let the soup cool and store it in an airtight container in the fridge for 2-3 days. If you find the soup is thicker than when you first made it, simply thin it out with a bit more broth or water.
You can also freeze this soup for up to 3 months. It makes a refreshing an vibrant dinner in the dead of winter.
Serve this warming green soup with a torn piece of crusty bread. The fun part is that you can also add your favorite toppings to your bowl.
Here are some tasty toppings: crunchy croutons, grated cheese, like parmesan, a dollop of yogurt, sour cream, or toasted pumpkin seeds.
More Delicious Vegetarian Recipes
Broccoli, Pea and Mint Soup
Equipment
- Blender or Food processor
Ingredients
- 1 Broccoli (washed)
- 1 cup of frozen peas
- ¼ cup a handful of mint leaves
- 1 Large potatoes (pre-cooked)
- 1 onion (chopped)
- 2 garlic cloves (crushed)
- 2 cup of vegetable stock
- Salt to taste
- Pepper to tatse
Instructions
- Heat a splash of olive oil in a large saucepan. Add onions, garlic and and cook until soft. Add broccoli, frozen peas and cook for 3-5 minutes.
- Pour in 2 cups of vegetable stock and bring to a boil (add more water to cover the peas and broccoli if necessary). Add the potato and leave the ingredients to cook on a low heat for 5 minutes or until the broccoli is soft.
- Once the ingredients are cooked leave them to cool in the saucepan. Add all of the ingredients into a blender (including the vegetable stock) along with the mint and blend until smooth.
- Reheat the soup in a saucepan for 3-5 minutes on a low heat and season with salt and pepper to taste.
- Serve and garnish with a mint leaf.
Notes
- Consistency: When making puréed soups, you can adjust the amount of water or vegetable stock to achieve your desired consistency. Some people prefer a thinner soup, while others like it thicker. Feel free to use more or less vegetable stock in this recipe based on your preference.
- Frozen: Although I use fresh broccoli in this recipe, you can substitute frozen broccoli if that's more convenient.
- Cream:Â For an even creamier soup, consider adding double cream. This is a great vegetarian option.
