Speedy Pea & Broccoli Soup
Cate says, "I always keep a few packets of frozen vegetables in the freezer. A lot of produce in Germany is very much seasonal rather than available all year round. Frozen veggies are frozen whilst in their peak so all of the flavor and nutrients are contained and they work very nicely for quick and easy soups."
Servings: 4
Calories: 149kcal
Ingredients
- 3 tbsp dairy free butter
- 3 spring onions (diced)
- 4 cups vegetable stock (recipe to make your own on pg. 28 of the eBook)
- ¾ cup frozen peas (thawed)
- 3 cups frozen broccoli (thawed)
- ¼ cup fresh flat-leaf parsley leaves
- ¼ cup fresh mint leaves
- salt/pepper (to taste)
- ½ cup dairy-free sour cream
- Chopped fresh chives or spring onions (for serving)
Instructions
- 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.
Notes
~Recipe credit goes to Cate Lawrence/A Travelling Cook. This recipe was reprinted with permission from Cate Lawrence.
Nutrition
Calories: 149kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 764mg | Potassium: 305mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1850IU | Vitamin C: 95.7mg | Calcium: 40mg | Iron: 1.3mg