Pea Leek Broccoli Soup Recipes

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PEA, LEEK & BROCCOLI SOUP



Pea, Leek & Broccoli Soup image

A delicious and nutritious soup, ideal for a family supper to warm those cool evenings. From a beautiful cookbook given to me by my swap partner, Pneuma from Israel, "500 Greatest-Ever Vegetarian Recipes".

Provided by CaliforniaJan

Categories     Onions

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 onion, chopped
2 cups leeks, sliced
8 ounces unpeeled potatoes, diced
4 cups vegetable stock
1 bay leaf
2 cups broccoli florets
1 1/2 cups frozen peas
2 -3 tablespoons chopped fresh parsley
salt
pepper
fresh parsley leaves, to garnish

Steps:

  • Put the onion, leeks, potatoes, stock and bay leaf in a large heavy saucepan and mix together well. Cover and bring to a boil over medium heat. Lower the heat and simmer, stirring frequently, for 10 minutes.
  • Add the broccoli and peas, cover and return to a boil. Lower the heat and simmer, stirring occasionally, for another 10 minutes.
  • Set aside to cool slightly. Remove and discard the bay leaf. Process the soup in a blender or food processor in batches if necessary, until you have a smooth puree.
  • Add the parsley, season to taste with salt and pepper and process again briefly. Return to the saucepan and reheat gently until piping hot. Ladle into heated soup bowls and garnish with parsley leaves. Serve immediately.
  • Note: If you prefer, cut the vegetables finely and leave the cooked soup chunky rather than pureeing it.
  • Note: Substitute frozen or drained, canned corn kernels for the frozen peas.

Nutrition Facts : Calories 134.6, Fat 0.6, SaturatedFat 0.1, Sodium 84.3, Carbohydrate 28.4, Fiber 4.8, Sugar 6.3, Protein 6

HERBY BROCCOLI & PEA SOUP



Herby broccoli & pea soup image

Our vibrant broccoli and pea soup delivers three of your 5-a-day, and is full of nutrients including iron, folate and vitamin C

Provided by Esther Clark

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 40m

Number Of Ingredients 11

1 tbsp rapeseed oil
1 onion , finely chopped
1 large garlic clove , crushed
400g broccoli , chopped into small florets
300g frozen peas
200g chard , chopped
1l low-salt veg stock
½ small bunch of basil , chopped
small bunch of dill , chopped
1 lemon , zested and juiced
2 tbsp pumpkin seeds , toasted

Steps:

  • Heat the oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Add the garlic and cook for 1 min more. Tip in the broccoli, peas and chard, then pour over the stock and bring the mixture to the boil. Reduce the heat to a simmer, cover and cook for 25 mins.
  • Stir through the herbs, lemon zest and juice, then blitz the soup with a stick blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered over the top.

Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium

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