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Soups

Peas Be Seated: Creamy Broccoli Soup

Creamy green broccoli and pea soup in a ceramic bowl, topped with tender broccoli florets, green peas and black pepper.

Broccoli, sweet green peas and a little potato blend into a bright, creamy soup without a splash of dairy. One pot, everyday ingredients and 35 minutes are all that stand between you and four cosy bowls.

Grab this

  • 1 tablespoon (15 mL) olive oil
  • 1 medium yellow onion (150 g), diced
  • 2 garlic cloves (6 g), finely chopped
  • 1 medium potato (250 g), peeled and cut into 1 cm cubes
  • 600 g broccoli, cut into small florets; peel and dice the tender stalks separately
  • 3 cups (750 mL) low-sodium vegan vegetable broth
  • 2 cups (300 g) frozen green peas
  • 1 cup (250 mL) unsweetened plain soy milk
  • 2 tablespoons (30 mL) lemon juice
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground black pepper

Do this

  1. Dice the onion, garlic and potato, then separate the broccoli florets from the peeled, diced stalks. Keep the peas frozen until needed.
  2. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened but not browned. Add the garlic and stir for 30 seconds.
  3. Add the potato, diced broccoli stalks and broth. Bring to a boil, then reduce to a steady simmer and cover. Cook for 10 minutes, until the potato is almost tender.
  4. Add the broccoli florets, cover and simmer for 5 minutes. Stir in the frozen peas and cook for another 3 minutes, until the broccoli and potato are easily pierced with a fork and the peas are hot. If the potato is still firm, simmer for another 2 to 3 minutes.
  5. Lift out about 1/2 cup of small broccoli florets and peas with a slotted spoon and set aside for the topping. Remove the pan from the heat and stir in the soy milk.
  6. Use an immersion blender to blend the soup until creamy, keeping the blade submerged to prevent hot splashes. If using a jug blender, allow the soup to cool until no longer steaming heavily, work in small batches, never fill more than halfway, vent the lid as directed by the manufacturer and never blend hot soup in a sealed personal blender.
  7. Return the soup to low heat if needed and warm gently without boiling. Stir in the lemon juice, salt and pepper. Divide among four bowls and top with the reserved broccoli and peas. Serve hot. The 35-minute timing assumes an immersion blender.

Easy swaps

  • Soy-free: replace the soy milk with unsweetened plain oat milk or another soy-free plant milk. The listed recipe contains soy; plant-milk swaps change the nutrition estimate.
  • Frozen broccoli works too: use 600 g of small frozen florets, adding them at the same stage as fresh florets. Simmer until fully tender before blending.
  • Gluten-free: choose certified gluten-free broth and plant milk. If using oat milk, check that it is certified gluten-free. Check packaged ingredients for other allergens or cross-contact relevant to your household.
  • For a thinner soup, blend in a little hot water, 2 tablespoons at a time. Keep the milk plain and unsweetened so the soup stays savoury.
  • Nutrition is estimated per serving for one-quarter of the listed recipe, including the reserved vegetable topping. Values vary with broth and milk brands, substitutions and portion sizes.

Estimated per serving

Nutrition at a glance

Calories
250
Fat
5.5g
Saturated fat
0.8g
Carbohydrates
39g
Fibre
10g
Sugars
11g
Protein
12g
Sodium
360mg

The broccoli and peas contribute fibre, while peas and soy milk add plant protein.

Estimates vary with ingredient brands, substitutions and serving size.