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Vegan broccoili and pea soup with a swirl of cream

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.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Easy Vegan Soup Recipes
Cuisine British
Servings 4 bowls
Calories 96 kcal


  • 1 tbsp 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


  • Slice and chop the broccoli stalks into small
  • In a large pan, saute the onion and garlic until
  • 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!


  • 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.


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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