Easy Vegan Broccoli & Pea Soup
Flavor-packed broccoli and pea soup that's super easy to make and a healthy choice for lunch.
Servings: 4 bowls
Calories: 96kcal
Ingredients
- 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
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: 4g | Calories: 96kcal | Carbohydrates: 13g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 53mg | Potassium: 527mg | Fiber: 4g | Sugar: 4g | Vitamin A: 948IU | Vitamin C: 138mg | Calcium: 81mg | Iron: 1mg