22 Nov Pea and Broccoli Soup Recipe

There’s something so satisfying about being able to stand over your own simmering saucepan of hearty, homemade soup…

Contentedly stirring a bubbling pot packed with veg, knowing you’ve got multiple warming, nourishing lunches and dinners right there ready to go. 

And when you’re 2 hours into a wintery surf (or 2 minutes into a sea dip)…

Or out on an 8 mile coastal hike, and it starts raining, and you realise your waterproof coat isn’t waterproof. Or you’re heading home at the end of a long day, tired and hungry and it starts SNOWING…

Well, that’s when it really feels fabulous to know that there’s delicious, healthy homemade soup sitting in your fridge. Ready-to-go.

This is the soup I’ve been eating all week. I first made it on one of my retreats in Cornwall. It was a big hit and I had lots of requests for the recipe.

I’m telling you this just in case the list of ingredients doesn’t immediately WOW you. In case you’re not instantly won over by a dinner that consists largely of peas and broccoli I want you to know — this isn’t just healthy, it’s also delicious (and really easy to make).

It’s such a feel-good meal that’s packed with vibrant, nutritious veggies. You can add silken tofu which will make it even creamier and heartier as well as upping the protein content even more. It still tastes really good without it though, or try switching the tofu for coconut milk. The lime adds a really nice zingy freshness to the soup, and you could also throw in some of your favourite fresh herbs at the end for added pizazz.

I topped my soup with some pumpkin seeds, coconut yogurt and lime zest to make it look even more gorgeous but if you’re looking for a quick and simple dinner, don’t worry about all that – just pour it into a bowl and tuck in.

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Pea and Broccoli Soup Recipe

Simple yet satisfying, this delicious, nourishing soup is it's made with peas, broccoli, lime and creamy silken tofu. It’s incredibly easy to make and great for meal prepping!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 tbsp avocado/olive oil
• 8 spring onions around 100g, chopped
• 1 medium head broccoli around 330g, cut into florets
• 450 g frozen peas
• 1 litre vegetable stock
• 300 g silken tofu, optional drained
• 1 lime

Method

 

1. In a large saucepan, heat the oil over a medium heat.
2. Add the chopped spring onions and sauté for 3 minutes.
3. Stir in the broccoli florets and peas. Cook for another 2 minutes.
4. Pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the broccoli is tender.
5. Once the broccoli is tender, add the silken tofu if you're using it.
6. Now use an immersion blender to puree the soup directly in the pan, or transfer it into a blender. Blend until smooth.
7. Squeeze in the lime juice, stir, and season to taste.
8. If the soup is too thick, add more water to reach your desired consistency.
9. Ladle the soup into bowls and enjoy!