Pea & Broccoli Soup


  • 1 tsp vegetable oil
  • 1 onion, roughly chopped
  • 1 vegetable stock pot or cube
  • 200g broccoli, roughly chopped
  • 300g frozen peas
  • 4 tbsp roughly chopped mint
  • Freshly ground black pepper


Calories columnFat columnSaturates columnSugars columnSalt column
120 per serving
6% %GDA
3g per serving
4% %GDA
1g per serving
5% %GDA
5g per serving
6% %GDA
0.80g per serving
13% %GDA


  1. Heat a saucepan until medium hot. Add the vegetable oil and onion and cook for 3 minutes until just softened.

  2. Add the stock and 800ml boiling water. Bring to the boil, stirring occasionally, then add the broccoli and simmer for 4 minutes. Lift out 8 florets to use as garnish.

  3. Add the peas and mint and return to the boil.

  4. Remove from the heat and either transfer to a blender or use a stick blender, and blitz until smooth.

  5. Season with black pepper then serve with the reserved florets on top.