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Broccoli, Pea & Mint Soup with lemon greek yoghurt

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Keyword: easy, lunch, peas
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.