Name: Green Pea and Broccoli Soup
Total time: 30 min
Yield: 2 Servings
Ingredients: Olive Oil: 1 Tbsp; Onion: 1/2 cup, chopped; Russet Potato: 1 small; Garlic Cloves: 2; Frozen Peas: 1 cup; Frozen Broccoli Florets: 2 cups; Low Sodium Chicken or Vegetable Broth: 4 cup; Salt (I use Kosher): 1-2 tsp; Ground Black Pepper: 1-2 tsp; Creme Fraiche: 1 Tbsp (per serving); Fresh Curly Parsley: 1 Tbsp (per serving)

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

Directions

A beautifully green, high nutrient and super comforting green pea and broccoli soup!

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.

Frozen vegetables are affordable and convenient.

Out of season, frozen vegetables will give you a high concentration of nutrients.

Broccoli is part of the cruciferous vegetables family and is a nutritional powerhouse!

This vibrant green veggie is full of vitamins, minerals, fiber and antioxidants.

Not only do the green peas add a hint of sweetness to this soup, it’s also so flavorful.

Peas provide a good source of vitamins C and E, zinc, and other antioxidants that strengthen our immune system.

This dish is vegetarian but can be made vegan!

Swap the chicken broth for vegetable broth and skip the crème fraîche!

You can also add a bit of fresh lemon juice at the end for a bit of acidity to round out the flavors.

This soup is also high in fiber, antioxidants and a great source of plant-based protein.

Make this green pea and broccoli soup and share a picture with me via Instagram!

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. 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.