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.
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.
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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 – 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.
🍲 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 1/2 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!
💭 Tips, Tricks and Tools
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.
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.
🍽 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.
Did you enjoy this green soup as much as we do?
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This recipe is part of our Green Recipe collection – green in color and a great way to reduce food waste.
Broccoli Pea Soup
- 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 1/2 cups English peas thawed, if frozen
- 1/4 cup mint leaves
- 1-2 cups broccoli water
- 1 lemon juiced
- Salt and pepper to taste
- 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 1/2 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!
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