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Home » Soups & Stews

Published: Mar 3, 2020 · Modified: May 19, 2020 by Libby Bloom · This post may contain affiliate links · 2 Comments · 1387 words. · About 7 minutes to read this article.

Broccoli Pea Soup

Jump to Recipe

Broccoli Pea Soup - Bright green and amazingly fresh, this Broccoli Pea Soup uses every part of broccoli - florets and stems too! Pair with crunchy toast for a fresh and light springtime meal.

broccoli pea soup
Jump to:
  • 🧾 Ingredients
  • 🍲 How to Make Broccoli Soup
  • 💭 Tips, Tricks and Tools
  • 🥦 Nutrition
  • 🍽 Serving Suggestions
  • 🥣 More seasonal soup recipes
  • 📖 Recipe

I’ve lost count of how many times I’ve made this broccoli soup, testing with this, trying it with that. Using only the broccoli stems, adding kale or potatoes. Luckily I’m a big fan of broccoli! 

There are a ton of different broccoli soup recipes out there, but many are just made of broccoli. For a side soup, that's okay, but I wanted a broccoli soup recipe that was a bit more balanced and filling. 

broccoli

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So I added some peas for a little protein (and vibrant color!) and knew that I had discovered my go-to broccoli soup recipe. Pair this soup with a slice of crunchy toast and top it with some fresh lemon juice and pepitas and you’ve got a simple and (surprisingly) filling meal loaded with fiber and tons of nutrients. 

broccoli pea soup

🧾 Ingredients

Broccoli - it is broccoli soup after all. Look for broccoli that’s dark in color and vibrant. You want the florets to be tight together with little to no discoloration. 

We're also going to use the broccoli stems! I usually peel the outside of the stem since it can be somewhat tough, but then chop the rest and toss it the soup.

We're going to boil the broccoli and then use the water to give this soup its silky texture.

English peas - I usually use frozen peas since it's easy and I like the texture better than canned. Simply thaw them before tossing them in your soup. The peas add plant-based protein to this soup.

Mint - definitely needs to be fresh mint. The mint adds such a fresh flavor to this soup.

Lemon juice - For this broccoli soup, we're just using the lemon juice. But use the lemon zest instead of tossing it! Try it on top of ricotta toast, with pasta or in breakfast.

🍲 How to Make Broccoli Soup

1 - Boil. Bring a large pot of water to a rapid boil and season with a large pinch of salt. Place broccoli florets and stems in a pot, add a pinch of salt and cover. Let rapidly boil for about 5-8 minutes. 

You want the broccoli to be fork tender and easy to cut, but still bright in color. Add the peas for the last 2-3 minutes of cooking. Don’t toss the water.

2 - Blend. You can either drain the broccoli and peas using a colander, saving the cooking water in another bowl or scoop out the broccoli mixture with a slotted spoon, leaving the water in the pot. 

Transfer the broccoli and peas to a blender and add mint. Add ½ cup of broccoli water to the blender and pulse 3-4 times. Then blend until smooth. You can add in more water if you’d like a thinner soup. Taste and add more salt and pepper as desired. 

3 - Serve. Transfer to serving bowls. Top with freshly squeezed lemon juice, pepitas, freshly ground black pepper and a drizzle of olive oil. Serve with crunchy toast. Enjoy!

broccoli pea soup

💭 Tips, Tricks and Tools

Tool: You’ll need a large pot with a lid, a blender, a quality knife and a cutting board. 

Broccoli Stems: If you have some broccoli stems leftover from another meal, use them in this soup, swapping out some of the florets. For example, if I have two broccoli stems, I’ll use one less broccoli head/stem and swap in my extra stems. 

Blender safety: Some blenders aren’t made to blend hot liquids. Make sure yours can handle hot liquids. Also don’t overfill it as hot liquids expand as they’re blended. You may have to blend this soup in batches. Ideally, you’ll want to blend the broccoli when it’s hot. This will help the soup be creamy and smooth instead of grainy. 

🥦 Nutrition

With the addition of the peas, we now have a balanced meal. It contains the four main components of a balanced meal: carbohydrates (peas, broccoli), protein (peas), fat (I like to add a drizzle of olive oil to serve) and fiber (peas and broccoli).

Broccoli is a great source of fiber, vitamin C and vitamin K. It also contains lots of antioxidants and has been shown to reduce inflammation, prevent cancer, support the immune system and may even help slow aging.

This soup is vegan and grain-free.

broccoli pea soup

🍽 Serving Suggestions

Though this soup is balanced and quite filling, you can serve it with crunchy toast or a side salad. You can also serve as a side soup to just about any meal.

🥣 More seasonal soup recipes

It’s quick, simple, and perfect for an easy weeknight dinner. 

Love this simple soup recipe? Check out our other delicious seasonal soup recipes like this Italian Kale and White Bean Soup or our Vegetable Minestrone Soup.

Did you enjoy this green soup as much as we do?

Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this Broccoli Pea Soup recipe for later by pinning it to your Soups/Stews Recipes Board and make sure to tag us on Instagram @crooked.carrot to show us your green soup creations!

This recipe is part of our Green Recipe collection – green in color and a great way to reduce food waste.

📖 Recipe

broccoli pea soup

Broccoli Pea Soup

Bright green and amazingly fresh, this Broccoli Pea Soup uses every part of broccoli - florets and stems too! Pair with crunchy toast for a fresh and light springtime meal.
4.75 from 4 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 main dish servings
Author: The Crooked Carrot

Ingredients

  • 5 cups (about 2-3 head/stalks broccoli washed, the head cut into small florets and the stem chopped. You may need to peel the tough outer peel of the broccoli stalks
  • 1 ½ cups English peas thawed, if frozen
  • ¼ cup mint leaves
  • 1-2 cups broccoli water
  • 1 lemon juiced
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Boil: Bring a large pot of salted water to a rapid boil. Add broccoli florets/stems and another pinch of salt. Cover and let boil for 5-8 minutes, adding the peas in for the final 2-3 minutes. You want the broccoli to be tender and easy to cut through, but still bright in color.
  • Blend: Drain the broccoli/pea mixture - save the water! Alternatively, you can transfer the broccoli and peas to a blender using a slotted spoon, again saving the water.
    Once the broccoli and peas are in the blender, add mint and ½ cup of the broccoli water and pulse 3-4 times. Then blend until smooth.
    *Be careful blending hot liquids and don’t overfill your blender. You may need to blend the soup in batches.
    Add more broccoli water as desired until the soup reaches your desired consistency. Season with salt and pepper.
  • Serve: Transfer to serving bowls and top with freshly squeezed lemon juice, freshly ground black pepper, pepitas and a drizzle of olive oil. Serve with crunchy toast and enjoy!

Equipment

  • Vitamix Blender
  • Stainless Steel Pot
  • Chef's Knife
  • Wood Cutting Board

Notes

PREP AHEAD: This soup can be prepared in advance and stored in the fridge for 4-5 days. Reheat in a pot over the stove or in the microwave. I don’t recommend cooking the broccoli in advance as the soup is smoothest when the broccoli is blended hot. 
LEFTOVERS/STORAGE: Store in a glass container in the fridge for 4-5 days. Reheat in the microwave or over the stovetop. 
NUTRITION NOTES: Broccoli is a great source of fiber, vitamin C and vitamin K. It also contains lots of antioxidants and has been shown to reduce inflammation, prevent cancer, support the immune system and may even help slow aging. This soup is vegan and grain-free.
SERVING SUGGESTIONS: Serve with crunchy toast for a balanced meal. You can also serve as a side soup to just about any meal. Keep in mind, this soup is quite filling.
Adapted from Gordon Ramsey’s Broccoli Soup

Nutrition

Carbohydrates: 30g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 105mg | Potassium: 1120mg | Fiber: 11g | Sugar: 9g | Vitamin A: 2378IU | Vitamin C: 301mg | Calcium: 166mg | Iron: 3mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not.


ONE MORE THING!

This recipe is part of our collection of green recipes. Check it out!

« The top healthy spring foods & how to use them
Kiwi Sherbet »

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About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

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The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


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