Broccoli, Pea and Mint Soup

Broccoli soup in a white bowl with mint leaf on top.

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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 so satisfying. Serve this vegan soup for lunch or dinner with crusty bread, crunchy croutons or pumpkin seeds.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: British

Servings: people

Calories: 1434kcal

Author: Jen Sim

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: For an even creamier soup, consider adding double cream. This is a great vegetarian option.

Nutrition