Easy Vegan Broccoli and Pea Soup

 Flavour-packed broccoli and pea soup that's super easy to make and a healthy choice for lunch.

EASY VEGAN BROCCOLI AND PEA SOUP

I love a bowl of green soup, don't you?

They have lots of flavour and they just taste so green and healthy.

They make a nice change from all the carrot and lentils soups I've been making recently.

This green soup is full of broccoli and peas and it tastes great. 

Even better it is super simple to make.

LUNCH BOX SOUP

This lush green soup makes the perfect lunch box soup for adults and children.

Personally, I prefer to take soup to work in a flask. 

Heck, I'm not going near the microwave. I have no idea what has slattered on it. I definitely don't want it dripping in my soup.

You could always take it in a tub and just pop the lid on loosely, if you are feeling brave.

You can eat it for lunch at home too.

KIDS LUNCH N A FLASK

A flask is a good choice for kids too. Just make sure it has a wide mouth if the soup is thick. 

This one is thin enough that you could use any flask.

I found a cute little, fat flask in Tiger for my son's soups. 

He went for lipstick pink, what can I say, the boy likes pink.

I wouldn't give a younger child a flask as they might spill the soup when opening it and struggle not to get in a mess, but it's good for older children and teenagers.

FLASK TIPS

Here are a few tips to make sure your soup is always hot by the time lunch rolls around and to keep your flask in good condition.

1. Choose the right flask - think about the quantity and the size of the flask mouth. A chunky soup will get caught in the neck of a drinking flask and is better in a food flask.
2. Make sure it's spotlessly clean - check it before you fill it.
3. Fill it with boiling water - and seal the lid tightly. Leave it for a few minutes to heat, while you heat your soup.
4. Once your soup is hot pour the hot water out of the flask - and immediately pour the hot soup in and close the lid right away. This will help keep it hot.
5. The soup should stay warm  - for at least 5 hours.
6. If you open your flask and the soup isn't hot don't eat it  - as bacteria has had time to develop.
7. Rinse your flask out  - when you finish your soup, then when you get home give it a good wash in hot soapy water.
8. Don't wash in a dishwasher - it is not recommended and can damage the flask.
9. If the flask is for a child test out at home - make sure they can open and pour it safely and seal it tightly (you don't want soup all over their lunch box). Do the trial with cold water and talk them through it.
10. Look for a smaller flask for a child - the quantity will be better for them, but it will also be easier for them to handle and more likely to fit in their lunch bag.

BROCCOLI IN SOUP

Broccoli is a healthy choice for soup. 

It's a good source of fibre and protein. 

It contains a range of vitamins including B vitamins and is a good source of folic acid.

We all know we need to eat our greens and this is a tasty way to do it.

You can use frozen or fresh broccoli in this soup.

also try Easy Broccoli Pesto

BROCCOLI STALKS

Now don't got throwing away those broccoli stalks.

They are just as low calorie and nutritious as the broccoli florets.

Just chop them fairly finely before adding it to dishes.

You can add it to soups and stews.

Alternatively, you can keep it and other vegetable scraps aside to make a tasty homemade vegetable stock for soups.

FROZEN PEAS

Frozen peas are so handy for adding to dishes or as an extra portion of veg on the side of a dish.

Always have a bag in the freezer.

Peas are flash-steamed and frozen quickly after they are picked so they keep all their nutrition and are hot and ready to eat in minutes.

They are full of protein and fibre and they also contain potassium, iron and vitamin c.

They bring a bit of sweetness to the soup too.

A SWIRL OF CREAM

Adding a small swirl (or bigger if you like) of cream to this soup when you serve it, it really makes it special.

You can serve it plain if you like, but I recommend it with the cream. Not too much though, or you will drown the flavour of the soup.

I used Aplro single cream which is a plant-based cream. Of course there are other brands available too.

If you don't have or can't get hold of cream, you could add a splosh of your regular milk instead.

LOW CALORIE SOUP

Broccoli and pea soup is a low calorie soup.

Even with a swirl of vegan cream it is still a good option if you are watching your weight or counting the calories.

The fact it is low in calories is a nice extra benefit, but more importantly it is a super tasty soup.

If you have a soup maker, try this soup maker mushroom & leek soup next. It's quick to make and only 117 calories per portion.

CALORIES IN BROCCOLI PEA SOUP

There are 158 calories in a big bowl of soup (4 portions)

There are 126 calories in an average bowl of soup (5 portions)

There are 105 calories in a small bowl of soup (6 portions).

The Alpro cream I used is 21 calories for 1 tablespoon, but other brands may vary, so check the packet.

STORING BROCCOLI SOUP

Broccoli soup can be stored in the fridge for 3-5 days.

Transfer the soup to an airtight container and allow it to cool, before chilling it in the fridge.

You can reheat it in a pot or in a bowl in the microwave.

FREEZING BROCCOLI SOUP

Broccoli and pea soup freezes really well.

It can be frozen for 3-4 months.

It's a good idea to freeze it in portions, unless you have a family to feed and will use it all at once.

Take a portion of it out of the freezer and leave in the fridge overnight to defrost, then reheat before serving.

Make an easy vegan cheese and chive beer bread  or 5-minute garlic bread (air fryer or oven) to serve with your soup. 

It's a super easy, no yeast and no knead bread.

pin it for later

 

Then join my Facebook group Living on the Veg. It's a very friendly community with lots of recipes and chat. I'm in there every day chatting.

 

 

MORE EASY VEGAN SOUPS TO TRY

 

Here are a few more easy vegan soups for you to add to your lunch box.

 

• Cream of Courgette Soup with Dill
• Cream of Parsnip Soup with Apple
• Easy Mushroom Soup
• Easy Roasted Butternut Squash Soup
• Grated Carrot & Red Lentil Soup with Cabbage
• Mushroom Soup with Fennel & Dill
• Scottish Fridge Lentil Soup
• Slow Cooker Split Pea Soup
• Sweet Potato & Butternut Squash Soup with Carrots
• Tomato & Red Pepper Soup
• Vegan Tomato Soup made with Tinned Tomatoes

 

 

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HOW TO MAKE BROCCOLI AND PEA SOUP

 

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit the print button on the recipe card & save as a PDF.

 

 

STEP 1

 

Cut your broccoli into florets and rinse thoroughly. Set aside the stalks, we will be using them too.

 

If you are using frozen broccoli, you can skip this step.

 

 

STEP 2

 

Chop the stalks into strips, then smaller chunks.

 

Add the onions and garlic to a pan with some olive oil and saute until soft.

 

 

STEP 3

 

Add the stalks and cook gently for a few more minutes.

 

If it starts catching on the bottom of the pan, just add a splosh of water. As Jamie Oliver says those  brown bits on the bottom of the pan are added flavour.

 

 

STEP 4

 

Now it's time to add the rest of the veg.

 

Just thrown those broccoli florets and peas in.

 

 

STEP 5

 

Add vegetable stock to the pot, bring to the boil, then reduce to a simmer and cook until the vegetables are soft.

 

Season with salt and pepper.

 

 

STEP 6

 

Blend the soup until smooth and then taste, to check the seasoning.

 

You can blend the soup with a stick blender or in a food processer or blender.

 

If you don't have any of these, you can use a potato masher to break down the vegetables. It won't be as smooth as a blended soup but still tasty.

📖 Recipe

Easy Vegan Broccoli & Pea Soup

Jacqueline Meldrum

Flavor-packed broccoli and pea soup that's super easy to make and a healthy choice for lunch.

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Easy Vegan Soup Recipes

Cuisine British

Servings 4 bowls

Calories 96 kcal

Ingredients

 

US Cup MeasuresMetric

 

1x2x3x

• 1 tablespoon olive oil
• 2 cloves garlic crushed
• 1 onion finely chopped
• 1 large broccoli cut into florets (set aside the stalks)
• 150 g frozen peas
• 1.5 litres vegetable stock
• pinch salt and pepper

Get Recipe Ingredients

Instructions

 

• Slice and chop the broccoli stalks into small
  chunks.
• In a large pan, saute the onion and garlic until
  soft.
• Add the chopped broccoli stalks and cook for a few minutes. If it catches on the bottom of the pan add a splash of water.
• Add the broccoli florets and frozen peas to the pot, then pour over the vegetable stock.
• Bring to the boil, then reduce to a simmer and cook gently for 20-25 minutes until the broccoli is soft.
• Blend until smooth and season with salt and pepper.
• Serve with a swirl of vegan cream.
• Enjoy!

Notes

• The nutrition in this card is for 4 large portions of soup without cream.
• The Alpro cream I used is 21 calories for 1 tablespoon, but other brands may vary, so check the packet.
• This soup can be stored in the fridge for 3-5 days.
• It can be frozen for 3-4 months.

Nutrition

Serving: 4gCalories: 96kcalCarbohydrates: 13gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 53mgPotassium: 527mgFiber: 4gSugar: 4gVitamin A: 948IUVitamin C: 138mgCalcium: 81mgIron: 1mg

Keyword broccoli soup, easy broccoli and pea soup, easy broccoli recipes, easy green soup, low calorie soup, pea soup, quick broccoli soup, quick green soup, quick vegan soup

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