This wholesome plant-based broccoli soup with peas and basil is the perfect bowl of comfort food, no matter the weather. The gorgeous Spring green colour and fresh flavours are both beautiful and delicious. And you can use fresh or frozen broccoli.
Servings2
Equipment
- Large saucepan – or dutch oven.
- Stick blender – or high-speed blender, or food processor.
Ingredients
- 1 head of broccoli*
- 2 tablespoons olive oil, plus more to serve
- 1 onion, roughly chopped
- 1 garlic clove, roughly chopped
- 1 cup vegetable stock
- 1 cup water
- 1 teaspoon salt, more to taste
- 1 cup frozen peas
- 2 handfuls basil leaves, plus more for garnish
- 1 tablespoon lemon juice
To serve (optional)
- cashew cream*, or coconut cream or tahini
- toasted sunflower seeds
- lemon zest
- black pepper
Instructions
- Cut the broccoli florets from the crown. Use a sharp knife to remove the fibrous outer layer of the stem and cut the soft inner stem into small pieces.
- Put two tablespoons of olive oil into a large pot or dutch oven and place it on medium heat. Add the onion and sweat until they are soft and translucent (about five minutes) before adding the garlic. Cook for another two minutes.
- Add the chopped broccoli, vegetable stock and water. Turn the heat up to medium-high. Cover and cook for 8 minutes or until the broccoli is soft.
- Add one teaspoon of salt along with the frozen peas. Stir to defrost the peas without overcooking them, only about one minute. Then add the basil and a tablespoon of lemon juice.
- Remove the pot from the heat and blitz with an immersion blender. Add boiling water or warm veggie broth if the soup is too thick for your liking soup. Taste the soup and adjust the seasoning with more salt and lemon juice.
- Drizzle generously with cashew cream, and top with the toasted sunflower seeds, reserved basil leaves, and lemon zest.
- Finish with a generous grind of black pepper and a drizzle of olive oil. And serve with crusty bread.
Notes
- You can also use pre-cut or frozen broccoli florets. Use roughly 14 ounces (400 grams). There is no need to defrost frozen broccoli first.
- Add raw sunflower seeds to a hot, dry pan to toast them for a minute. Just keep an eye on them to avoid burning.
- If you can’t find cashew cream in the grocery store, see how to make cashew cream. Or use yoghurt, tahini or coconut cream.
- The broccoli pea soup serves two as a generous main or four as an appetiser.
- "Courgette, pea and basil soup" from Yotam Ottolenghi's Simple, and
- "Green broccoli soup" from One: Pot, Pan, Planet by Anna Jones.