Speedy Pea & Broccoli Soup – taking advantage of frozen vegetables, with the addition of just a few fresh ingredients, this soup comes together in just 20 minutes!
I often find that the hardest part of a meal to figure out is the side dishes. We usually know what the main dish will be, but what should we serve with it to complete the meal? Oftentimes, I end up just making one pot meals just so I don’t have to figure out the sides! I think most people get stuck in a rut with side dishes, generally serving a basic green salad, plain rice or bread. Does this sound at all familiar? If it does, you are in luck! I recently had the opportunity to review the eBook, Soups, Salads and Sides, by Cate Lawrence of A Travelling Cook. She provides over 30 recipes that would be perfect as starters or side dishes, along with some sauces and dressings to compliment your meal as well. Keep reading for the delicious recipe for Speedy Pea and Broccoli Soup and find out how to enter to win your very own copy of this eBook!
Take a Look Inside
The eBook has 4 sections: Soups, Salads, Sides, Salad Dressings and Sauces. The great thing about quite a lot of these recipes is that they can easily stand alone as a light lunch or dinner. Cate says, “If you’ve ever been subject to more than one insipid green salad or another bowl of pumpkin soup, I’ve come to the rescue. These recipes will be equally at home for a quick summer supper, dinner party for six, or a take to work lunch.”
All of the recipes are dairy free and vegan! Check out some of the recipes inside her book:
SOUPS – Cucumber & Gin Gazpacho; Mushroom, White Bean & Walnut Soup
SALADS – Quinoa, Pearled Barley & Pickled Vegetable Salad; Kohlrabi Coleslaw
SIDES – Cheesy Pull Apart Bread; Tortilla de Patates (Spanish potato tortilla)
SALAD DRESSINGS AND SAUCES – Nettle Pesto; Spicy Peanut Sauce
Use Up Leftovers
Two other recipes that really caught my eye were the Shop The Pantry Salad and the Party Leftovers Salad. I totally embrace the idea of making due with what’s already in the house and using up leftovers! And I know we could all use a little help with that, right?!
Frozen Vegetables are your Friend
My favorite recipe in this eBook has to be the Speedy Pea and Broccoli Soup! Using frozen veggies, all you have to do is basically dump everything in the pot and this soup comes together in about 20 minutes. I liked it so much, I have now made it 3 times! The recipe calls for fresh mint and I’m not a huge mint fan. I left it out the first two times I made it and it was plenty flavorful enough without it. The third time around I decided to challenge my tastebuds and add the mint. I found I actually really loved it! It’s not overpowering at all, but lends a really fresh clean flavor. And I love how the peas lend a really nice sweetness.
How Awesome Is This?
Speedy Pea & Broccoli Soup
I hope you love this Pea & Broccoli Soup as much as I do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
Speedy Pea & Broccoli Soup
- 3 tbsp dairy free butter
- 3 spring onions (diced)
- 4 cups vegetable stock (recipe to make your own on pg. 28 of the eBook)
- 3/4 cup frozen peas (thawed)
- 3 cups frozen broccoli (thawed)
- 1/4 cup fresh flat-leaf parsley leaves
- 1/4 cup fresh mint leaves
- salt/pepper (to taste)
- 1/2 cup dairy-free sour cream
- Chopped fresh chives or spring onions (for serving)
- Melt dairy-free butter in a large heavy pot over medium heat.
- Add onion and cook, stirring often, until softened, but not browned, 6-8 minutes.
- Add 2 cups vegetable stock and bring to a boil. Add peas and broccoli, reduce heat, and simmer gently until tender.
- Remove pot from heat. Add parsley, mint and remaining 2 cups vegetable stock to pot.
- Gently transfer soup to a blender (or use an immersion blender in the pot) and purée until smooth. Thin with water if soup is too thick. Transfer back to the pot to reheat if needed.
- Add salt and pepper to taste if you like.
- Serve warm soup topped with chives or spring onions or a drizzle of sour cream along with toast for dipping.