This green soup really packs in the veggies, as well as flavour. The mint and lemon really compliment each other. It’s also simple to make and economical. I used frozen peas and fresh broccoli and spinach, but you could easily use frozen broccoli and spinach too. If using frozen spinach, just add it to the pan at the same time as the peas.
To find out about just some of the nutritional benefits of this soup, see my post on The Health Benefits of Peas.
I recommend you enjoy this soup with your favourite bread. Mmm, I love bread.
Broccoli, Pea & Mint Soup with lemon greek yoghurt
Servings: 4 people
Equipment
- pot
- wooden spoon
- hand held blender
Ingredients
Soup
- 1 tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, finely chopped
- 150 g (approx ½ head) broccoli
- 600 ml low salt vegetable or chicken stock
- 400 g frozen peas, divided
- handful mint leaves
- 3 large handfuls baby spinach
- salt and pepper
Lemon Greek Yoghurt
- 4 tbsp Greek yoghurt
- zest & juice 1 lemon
- sprinkling chilli flakes
Instructions
For the lemon yoghurt
- Put the yoghurt into a small bowl and mix in the lemon juice, zest and chilli flakes.
For the soup
- Heat the pot over a low heat and add the olive oil.
- Add the onion and cook until translucent but not browned, stirring frequently. Add the garlic for the last couple of minutes of this step.
- Add the broccoli and stock to the pot. Bring it to the boil then reduce to a simmer for 5 minutes.
- Add 300g of the peas and simmer for another few minutes.
- Take off the heat, add the spinach and mint into the pot, bit by bit, blending the soup as you go. If you want the soup to be smoother, you can use a food processor for this step.
- Add in the rest of the peas and return to the heat for a few minutes, until the peas are heated through. Season with salt and pepper, to taste.
- Divide the soup betwen four bowls and add a tablespoon of yoghurt to each. Add more chilli flakes, if you like heat. If you don't want to use the lemon yoghurt, I would add the lemon directly into the soup.
