15-Minute Pea And Broccoli Soup Recipe
Some food looks absolutely delicious, like a big slice of pizza or an ice cream sundae, but you know they're just not that healthy. Other foods look super healthy, like a pan of cooked spinach or a bowl filled with granola and fresh fruit, but just don't look all that tempting. This pea and broccoli soup here, however, courtesy of chef and recipe developer Catherine Brookes of Blue Sky Eating, manages to look both delectable and nutritious. And, it not only looks that way, but it tastes amazing and is loaded with plenty of nutrients.
Best of all, this soup comes together in just 15 minutes, making it a must-have recipe for busy nights. You really can go from the inspiration to make this soup to it fully being ready to go in just a quarter of an hour! And, many of the nutritious ingredients, like broccoli, frozen peas, and beans, are easy to source and even easier to cook. "This one's pretty straightforward, I think," Brookes says of this recipe. So long as you follow the recipe step-by-step, a tasty soup is pretty much guaranteed.
Gather your ingredients to make 15-minute pea and broccoli soup
As do so many fine dishes, this one starts with a classic trio of ingredients: oil, onion, and garlic. You can use avocado oil, olive oil, or whatever you like to cook with. You'll also need frozen peas and a head of broccoli, though Brookes notes that you can easily use frozen broccoli as well. Additionally, you'll need a can of cannellini beans, four cups of vegetable stock, and about three tablespoons nutritional yeast. Optionally but recommended, have some sour cream or unflavored yogurt (vegan options are fine) on hand for serving. And some salt and pepper, maybe, too.
Cook the onion and garlic
To start things off, heat the oil in a large soup pan, and start to sauté the onion on a medium temperature. Cook the onion for about four to five minutes, or until it begins to soften and grow translucent. When that happens, add the crushed garlic and cook these ingredients for another minute, stirring constantly. Many soup recipes start off with cooking onion and garlic, and with good reason! Imagine how wonderful your soup will taste based off of how fragrant these simple ingredients smell as they cook.
Add the veggies and vegetable stock, simmer, then blend
Now, add the peas, broccoli, beans, and the vegetable stock to the pan, and bring the mixture to a boil. Once it hits a boil, reduce the heat and then cover the pan. Let the mixture simmer until the broccoli is tender, which will take about six minutes. After the vegetables are done simmering, remove the pan from the heat and add the nutritional yeast, salt, and pepper. Finally, either transfer the veggie mix to a blender or use an immersion blender right in the pot. Either way, blend up the veggies until they form a smooth soup.
Drizzle in the cream then serve and enjoy
Serve your soup in bowls, and optionally top with a drizzle of sour cream, heavy cream, or yogurt. As for pairing ideas, Brookes notes that buttered crusty bread or garlic bread are great options, or you could "break up some pieces of ham and add to the bowl." And if you want to make the soup into more of a meal in and of itself, she says "rice could definitely be an option if you wanted to add a little to the bowl for some carbs."
Also, note that you can store the soup in the fridge for up to three days or freeze it for up to three months — just don't add cream or yogurt to portions that will be saved long-term. We hope you enjoy this easy, nutritious recipe!
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 (14 ounces) can cannellini beans
- 3 cups frozen peas
- 1 head of broccoli, chopped
- 4 cups vegetable stock
- 3 tablespoons nutritional yeast
- salt, to taste
- pepper, to taste
- sour cream as garnish
- yogurt as garnish
- Heat the oil in a large soup pan and sauté the onion over medium heat for 4 to 5 minutes.
- Add the crushed garlic and cook for another minute, stirring constantly.
- Add the beans, peas, broccoli, and vegetable stock and bring the mixture to a boil, then reduce heat and cover the pan. Let the soup simmer until the broccoli is tender, for about 5 minutes.
- Remove from the heat and add the nutritional yeast, salt, and pepper, then blend the soup until smooth using a blender or immersion blender.
- Optionally serve with a drizzle of sour cream or yogurt. Store in the fridge for up to 3 days or freeze for up to 3 months.
| Calories per Serving | 219 |
| Total Fat | 3.5 g |
| Saturated Fat | 0.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 35.7 g |
| Dietary Fiber | 11.6 g |
| Total Sugars | 6.7 g |
| Sodium | 974.9 mg |
| Protein | 15.6 g |
