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Herby broccoli & pea soup served in a bowl

Herby broccoli & pea soup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Our vibrant broccoli and pea soup delivers three of your 5-a-day, and is full of nutrients including iron, folate and vitamin C

  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal214
low infat8g
saturates1g
carbs19g
sugars10g
fibre10g
protein12g
salt1g
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Ingredients

  • 1 tbsp rapeseed oil
  • 1 onion , finely chopped
  • 1 large garlic clove , crushed
  • 400g broccoli , chopped into small florets
  • 300g frozen peas
  • 200g chard , chopped
  • 1l low-salt veg stock
  • ½ small bunch of basil , chopped
  • small bunch of dill , chopped
  • 1 lemon , zested and juiced
  • 2 tbsp pumpkin seeds , toasted

Method

  • STEP 1

    Heat the oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Add the garlic and cook for 1 min more. Tip in the broccoli, peas and chard, then pour over the stock and bring the mixture to the boil. Reduce the heat to a simmer, cover and cook for 25 mins.

  • STEP 2

    Stir through the herbs, lemon zest and juice, then blitz the soup with a stick blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered over the top.

Goes well with

Recipe from Good Food magazine, September 2019

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Overall rating

A star rating of 4.5 out of 5.25 ratings
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