This 15-Minute Broccoli and Pea Soup contains 4 different kinds of veggies and is oil-free as well as dairy- free. Since most of the ingredients are frozen, there's very little prep work involved which makes it the perfect quick and easy lunch or weeknight dinner.
Homemade soups are such a great way to get in some nutrients. This broccoli pea soup is no acception. Packed with nutrients (hello vibrant green colours) this speedy soup recipe comes in handy when you're craving something warm but are short on time.
If you're looking for similar quick and easy soup recipes check out this Vegetarian Potato Soup, Creamy Tomato Soup (made from canned tomatoes) or Healthy Mushroom Soup.
Why You'll Love This Recipe
- It involves only 5 minutes of prep time and 15 minutes in total!
- It's a nutritious soup that includes an amazing amount of green vegetables.
- It's super creamy without the use of heavy cream!
- It's high in plant based protein (peas) as well as fibre!
- It's meal-prep and freezer friendly!
Ingredients & Substitution Notes
- Vegetable Broth: I use store bought veggie broth powder in all my recipes that contain veggie stock. I make sure that it contains almost no additives. With the veggie stock powder that I use, 1 tablespoon of powder is enough to produce 2-3 cups of veggie stock. This ratio might be different for yours though. Alternatively, you could also use chicken stock if you don't need this recipe to be vegan.
- Frozen Spinach: The same accounts for the spinach. You could either use fresh or frozen one. However, you might need a little less veggie broth when using fresh spinach. If you don't have any spinach on hand you could try using chard instead.
- Frozen Broccoli: Instead of frozen broccoli you could also use fresh one. I've tried the recipe both ways and both worked out just fine. The advantage of using frozen one is that it saves some time.
- Frozen Peas: I used regular frozen sweet peas- you can easily get them in any supermarket.
- Zucchini: This recipe calls for half a fresh zucchini. You I didn't peel it but feel free to remove the skin if you prefer it that way. If you keep the skin on, make sure you give it a good wash.
- Cashews: They contribute to the creaminess of this soup and I wouldn't recommend omitting it. Could be replaced by coconut cream.
- Nutritional Yeast: Adds some delicious cheesy flavours. You can usually get it in health food stores or bigger supermarkets. Could be replaced by (vegan) parmesan cheese.
How to make broccoli pea soup
STEP 1: Cook the veggies. Throw all of the veggies (frozen peas, frozen broccoli, frozen spinach, zucchini) together with the cashews and veggie broth into a large saucepan or a large pot. Bring the mixture to a boil, then reduce heat and let simmer for about 5-10 minutes on medium heat. Once the veggies are soft, remove from heat and let cool for a couple of minutes.
STEP 2: Blend. Then transfer the mix to a stand blender. Add garlic powder and nutritional yeast and blend until smooth. Alternatively, you could also use a hand blender since the cashews should already be quite soft after having been cooked. I would not recommend using a food processor because of the soup's thin consistency. Garnish with more peas, black pepper and fresh herbs and enjoy!
Top Tips
- Broccoli Stems: When using fresh broccoli you could use both the broccoli florets and stems! No need to get rid of the broccoli stems as they add some additional fibre!
- Add some additional flavors: Feel free to play around with some additional flavors, especially the 2nd or 3rd time trying this soup. Below you'll finde a couple of add-ins suggestions.
- Add toppings: Choosing the right toppings really can transform any simple soup recipe. There's no right or wrong here, simply pick whatever you feel like. Again, some serving suggestions are listed below.
- Blending hot liquids: Let the veggie mix cool before throwing it into a blender. Hot liquids can expand which can create enough pressure to push the lid off the top of your blender. Even if your blender comes with a vented lid to release steam as well as a heat-proof bowl, I would recommend to let the soup cool for a couple of minutes. Also always only fill your blender up to ⅓ or ½.
Optional Add-Ins
- Celery: Adding a stalk of celery makes a great addition to this soup.
- Lemon Juice: Add s squeeze of lemon juice or some lemon zest for some additional fresh flavours.
- Fresh Herbs: They not only make an amazing topping but can also be thrown into the blender with the rest of the ingredients for a more intense flavor. Think fresh basil, mint or parsley.
- Cheese: Similar to the fresh herbs make an amazing topping but can also be used as an add-in. Strong flavored cheese such as parmesan or cheddar are one of our favourites to add to transform this into a broccoli and cheese soup. Choose vegan cheese to keep this recipe vegan.
- Coconut Cream: Add a scoop of coconut cream if you like a subtle coconut flavor and want an even creamier texture.
Serving Suggestions
- Peas: I always cook some additional (frozen) green peas to serve them as a topping. They taste amazing and add some great texture!
- Olive Oil: Drizze with some olive oil before serving.
- Seeds: I highly recommend topping the soup with some seeds such as sunflower seeds or toasted pumpkin seeds. Not only do they add some additional nutritional value but also some great crunchiness.
- Yoghurt: I love adding a dollop of yoghurt shortly before serving. You could use any yoghurt of your choice such as Greek or soy yoghurt. Sour cream would work as well.
- Cheese: Grated parmesan or cheddar would also make an amazing topping. Use vegan cheese if you want this recipe to be vegan.
- Fresh Herbs: They add some lovely additional taste! Try adding some chopped parsley, coriander,fresh mint or chives!
- Chili Flakes: If you like a bit more spiciness, add a couple of chili flakes on top!
- Bread: Bread is always my go-to side dish when it comes to soups. Either in the form of some crunchy toast, as a sandwich (think grilled cheese sandwich or our Avocado Sandwich) or plain crusty bread- all of which taste amazing in combination with this healthy soup.
FAQs
Store in an airtight container in the fridge for up to 4 days.
Yes, this green soup is freezer friendly. Simply let it thaw in the fridge or on the counter overnight.
Absolutely, but it might take you a little longer to prepare it.
Because of its high veggie content, this soup is packed with nutrients and fibre! Did you know that broccoli has as much vitamin C as an orange? It's also high in Vitamin K and Folate. Spinach is high in vitamin A and iron while peas are a great source of plant based portein!
Other Soup Recipes To Try
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📖 Recipe
Broccoli and Pea Soup (15 Minutes!)
Ingredients
- 1 cup frozen broccoli
- 1 cup frozen peas
- 1 (1 oz) frozen spinach square
- ½ zucchini chopped
- ⅓ cup cashews
- 3 cups veggie stock
- 2 tbsp nutritional yeast (or sub parmesan)
- ½ teaspoon garlic powder
- salt & pepper
- additional peas for topping optional
Instructions
- Add all the ingredients, except for the nutritional yeast and garlic powder to a saucepan and let simmer on medium-low heat for about 10 minutes.
- Transfer the mix to a blender, add nutritional yeast and garlic powder and blend until smooth.
- Taste your soup and adjust the seasoning (the amount of salt you'll need to add depends on how salted your veggie stock is).
- Alternatively you could also use an immersion blender.
- In case you want to serve this soup with some additional peas as a topping, prepare these in a separate saucepan and add in to the soup.
Tips & Notes
- Storing: Keep in an airtight container in the fridge for up to 4 days. Alternatively, you can freeze individual portions.
- Serving & Topping Suggestions: Top with a drizzle of olive oil, more peas, seeds, shredded cheese, fresh herbs, yogurt...
- Blending hot liquids: Let the veggie mix cool before throwing it into a blender. Hot liquids can expand which can create enough pressure to push the lid off the top of your blender. Even if your blender comes with a vented lid to release steam as well as a heat-proof bowl, I would recommend to let the soup cool for a couple of minutes. Also always only fill your blender up to ⅓ or ½.
Michelle says
This was sooo yummy and so easy to make!!
Katie says
Hi Michelle, happy to hear that you liked it! 🙂