Herby broccoli & pea soup
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Herby broccoli & pea soup

By Esther Clark

Our vibrant broccoli and pea soup delivers three of your 5-a-day, and is full of nutrients including iron, folate and vitamin C

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 214
  • fat 8g
  • saturates 1g
  • carbs 19g
  • sugars 10g
  • fibre 10g
  • protein 12g
  • salt 1g

Ingredients

  • 1 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 1 large garlic clove, crushed
  • 400g broccoli, chopped into small florets
  • 300g frozen peas
  • 200g chard, chopped
  • 1l low-salt veg stock
  • ½ small bunch of basil, chopped
  • small bunch of dill, chopped
  • 1 lemon, zested and juiced
  • 2 tbsp pumpkin seeds, toasted

Method

  1. Heat the oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Add the garlic and cook for 1 min more. Tip in the broccoli, peas and chard, then pour over the stock and bring the mixture to the boil. Reduce the heat to a simmer, cover and cook for 25 mins.

  2. Stir through the herbs, lemon zest and juice, then blitz the soup with a stick blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered over the top.

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