0 0
Green Pea and Broccoli Soup

Share it on your social network:

Or you can just copy and share this url

Ingredients

In order of use
1 Tbsp Olive Oil
1/2 cup, chopped Onion
1 small Russet Potato
2 Garlic Cloves
1 cup Frozen Peas
2 cups Frozen Broccoli Florets
4 cup Low Sodium Chicken or Vegetable Broth
1-2 tsp Salt (I use Kosher)
1-2 tsp Ground Black Pepper
Optional Toppings
1 Tbsp (per serving) Creme Fraiche
1 Tbsp (per serving) Fresh Curly Parsley

Green Pea and Broccoli Soup

The yummiest Green Soup

Features:
    • 30 minutes
    • Serves 2
    • Easy

    Directions

    If you are anything like me, you always have frozen peas and broccoli in your freezer. I buy a lot of fresh produce but love having a veg backup in my freezer. This comes in handy when you have zero food at home but want to make something quick, homemade and healthy.

    This dish is vegetarian but can be veganized! Swap the chicken broth for vegetable broth and skip the creme fraiche! You can also add a bit of fresh lemon juice at the end for a bit of acidity to round out the flavors.

     

    Steps

    1
    Done

    Sautee The Vegetables

    Add 1 tablespoon of olive oil to a large soup pot and heat on medium-high heat. After 30 seconds or so, add the chopped onions and chopped and peeled potato. I recommend chopping the potato pretty small so it cooks faster. Sautee the onions and potato for a couple of minutes then add the chopped garlic, lower the heat to medium, stir and cook for about 30 seconds then add the frozen peas and frozen broccoli. Stir and cook covered for 2-3 minutes on medium heat.

    2
    Done

    Add the Broth

    After the peas and broccoli are fully defrosted and heated through, add 4 cups of either chicken or vegetable stock then partially cover your pot and allow the soup to simmer for 5-7 minutes or until the potato is fully cooked through.

    3
    Done

    Blend

    After the potato is fully cooked through, turn off the heat and allow the soup to cool a bit before blending. I use my blender to blend the soup but you can also use an immersion blender.

    If you are using your blender, allow the soup to cool for 5-10 minutes before transferring it to your blender. If the lid of your blender has a middle piece that can be removed, remove it then add the lid and lightly cover the hole with a kitchen towel. This will allow some of the hot steam to escape while you blend the soup and avoid any hot soup explosion.

    Start by blending on low, then medium, then high. Blend until smooth then pour back into your soup pot.

    4
    Done

    Season and Serve

    Heat the soup through on low heat, grab a spoon and give the soup a taste for seasoning. At this time, you may want to add a bit of salt and pepper. This will depend on the broth you are using.

    Once seasoning has been adjusted, ladle some soup into soup bowls and top with some creme fraiche and chopped parsley.

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

    previous
    Cashew Hot Chocolate
    next
    Black Bean Quinoa Buddha Bowl

    One Comment Hide Comments

    Add Your Comment