This vibrant green broccoli and pea soup is packed with flavour and deliciously creamy with peas, lemon and basil. Quick and easy to make, a filling and nutritious lunch.
🍴Why you will love this recipe
If you're looking for a lunchtime soup that's packed full of goodness and creamy and delicious too, look no further! This dreamy broccoli and pea soup is vibrant in both colour and flavour, with zingy lemon and basil.
This soup is very inexpensive to make, and freezes brilliantly, so a great project for a weekend meal prep and stocking up the freezer. Using the whole head of broccoli (including the stalk!) is a great way to bulk out your soup that's both cheap and packed with even more nutrients.
I topped mine with a swirl of extra virgin olive oil and some fresh basil, but this would also be great with garlicky croutons, some shavings of vegan parmesan or just a hunk of crusty bread instead.
📝 What you need
Broccoli Using the whole head of broccoli, stalk and all, gives the soup its bulk and lots of lovely nutrients. Use a nice big head of broccoli to get a big quantity of soup, so you can stock up the freezer if you have leftovers!
Peas give a smooth creaminess to the soup, a little sweetness and even more nutrients... yum! You can use either fresh or frozen peas. If you're podding your own, take a look at my delicious Peapod Soup with the leftover pods!
Spinach is mainly responsible for the lusciously vibrant green colour of this soup - add it just before blitzing so it doesn't lose its colour.
Lemon gives such a pop of fresh, citrussy flavour to this soup, which goes really well with the basil.
👩🏽🍳 How to make your Broccoli and Pea Soup
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page.
Slice the onion and crush the garlic. Fry them gently in a large saucepan. Break off the broccoli florets and trim and chop the stalk. Add to the pan.
Add the vegetable stock and bring to the boil, then simmer for 8 minutes, adding the peas half way through so they are just cooked.
Stir the spinach through the soup then add the basil and lemon and blitz to a very smooth purée, (this might take a few minutes - keep going!).
🔪 Top Tips & FAQs
The key to a velvety texture for your soup is to blitz for much longer than you think you need to - we're talking 2 minutes or so. Time well spent - you don't regret it!
Simmer the soup only until the broccoli and peas are just cooked through. That way they will retain more colour, texture and nutrients.
Garnish your bowls of broccoli and pea soup with extra virgin olive oil, dairy-free cream, basil leaves, black pepper or crunchy croutons.
Yes, this soup freezes really well so why not make a double batch whilst you're at it and stock up the freezer?
You can store this soup in the fridge for 3-4 days.
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
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📖 Recipe
Broccoli and Pea Soup
Ingredients
- 2 tablespoon rapeseed or sunflower oil
- 1 onion
- 1 clove garlic or 1 teaspoon ready-chopped garlic / garlic purée
- 1 head broccoli
- 200 g frozen peas
- 750 ml vegetable stock
- handful baby spinach
- handful fresh basil
- ½ lemon
- 2 tablespoon dairy-free cream optional
Instructions
- Heat the oil in a large saucepan. Peel and slice the onion and add to the saucepan, followed by the garlic. Cook for 2-3 minutes until starting to soften.
- Cut the stalk from the broccoli, trim the end and remove any tough bits of outer skin. Chop the stalk roughly and add to the pan. Cut the remainder into small florets and add to the pan.
- Pour in the vegetable stock, bring to the boil and simmer for 4 minutes then add the frozen peas. Continue to simmer for 3-4 minutes until the broccoli and peas are just cooked through.
- Season well with salt and pepper, then remove from the heat.
- Add the spinach, lemon juice, basil and (optional) Vegan cream to the soup, then blitz it very thoroughly in a blender, food processor or with a hand blender until completely smooth - this may take a minute or two, so keep going! If the soup seems too thick, just add a little more water and blitz again.
ENVIRONMENTAL INFORMATION
Video
Notes
Nutrition
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Victoria Hill says
I think that this is the tastiest soup I have ever eaten! Made for my fussy 9 and 5 year old kids who wolfed the lot! Plan to double up and use as a pasta sauce too for added vitamin intake for the kids.
Kate Ford says
That's lovely to hear, thanks so much Victoria!
Sue says
I made this beautiful soup last week.
It’s so delicious I’m going to make it this week too! 😋
Kate Ford says
That's lovely to hear, thanks Sue!
Beth says
This recipe is so good! I made it a few nights ago, and even the kids ate it. That's saying something.
Kate Ford says
Wow, well done kids! Mine wouldn't go near anything this colour!! Xx
Toni says
This is so good!! Easy to make, delicious and tastes really amazing!
Kate Ford says
That's great to hear, thanks Toni!
Emily Flint says
All of the fresh greens in this soup were so delicious! This soup recipe will be on repeat in my house.
Gloria says
Spring begins on Sunday. This is the perfect soup. Love the colour. This would be great on the Easter dinner menu as a starter.
Yaron says
I just happen to have a real big broccoli in my fridge which will go into this soup
thanks!
steffi says
oh my freaking god, this sounds so amazing! i'll have to try it tomorrow, already making a list with all the ingredients! thanks for the recipe! if you wanna explore more vegan food recipes, feel free to head over to my blog eatwholegreens and browse through 🙂
cheers, steffi | eatwholegreens.com
Elizabeth says
What a gorgeous looking soup, and I love how the whole broccoli goes into it. Thank you for sharing with the No Waste Food Challenge!
Jenny says
Hi I'm planning to make this ahead of time and to take into work to have as lunches. Would it be OK to add the basil and yogurt (or soya cream as I need to use it up!) while I'm cooking it? Then I can just take it out and reheat and work? Thanks
thevegspace says
Yes absolutely - cream would be fine to reheat, yoghurt might go a bit funny on reheating so might be better to leave it out altogether. It it still really creamy without it!
Jenny says
Just had this for lunch. It was divine! Quite possibly the best vegetarian soup I have made! Thanks for sharing.
thevegspace says
Oh that's great to hear, thanks so much Jenny! x
Petra says
Yum, this soup looks so delicious! It's only recently that I started adding cannellini beans into my soups, they make any soup really filling, all that protein and fibre!
Eb Gargano / easypeasyfoodie.com says
Oh what a fab colour - and lovely ingredients! I'm not sure I've ever blended a soup containing beans before - I normally keep them chunky. I'm going to have to try that now! Thanks for linking up to #CookBlogShare 🙂 Eb x
Ciara Attwell says
This looks so delicious Kate. I'm definitely trying it for lunch one day this week! Have yummed and pinned it too!
Choclette says
What a fab colour Kate. It sounds delicious with lots of lovely ingredients, but it's that green that really appeals 😉
Kirsty Hijacked By Twins says
Wow I love the colour of this soup! Broccoli is a favourite veg of mine so I would love this soup for lunch x #CookBlogShare
Jan Bennett says
What a lovely idea to add beans to broccoli soup!
Nadia says
This soup looks delicious and I love the vibrant colour 😀 Beans are a staple in my kitchen. Healthy, delicious and cheap 😉
Dannii says
I love creamy broccoli soup, but I have never added beans to it. What a great idea to add some protein.