15-Minute Broccoli and Pea Soup
This vegan 15-minute broccoli & pea soup contains 4 different kinds of veggies and is oil-free as well as dairy- free. The great thing about this soup is that it only requires 5 minutes of prep time!
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.
- 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.
Serving: 1. | Calories: 374kcal | Carbohydrates: 40g | Protein: 18g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 1472mg | Potassium: 1026mg | Fiber: 11g | Sugar: 13g | Vitamin A: 2204IU | Vitamin C: 144mg | Calcium: 97mg | Iron: 6mg
All nutritional information is based on third-party calculations and should be considered estimates.
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