Broccoli Pea Soup with Fresh Herbs
Equipment
- Large Pot
- Immersion Blender
- Knife
- Cutting Board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups broccoli florets
- 4 cups vegetable broth
- 2 cups frozen peas
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3 minutes until it softens.
- Stir in the minced garlic and cook for 1 minute more. Add the broccoli florets and vegetable broth. Bring the mixture to a simmer and cook for 8 minutes.
- Add the frozen peas and continue simmering for 3 minutes until the broccoli is tender. Remove the pot from the heat.
- Use an immersion blender to puree the soup until smooth. Stir in the chopped parsley, chopped mint, salt, and black pepper.
- Ladle the soup into bowls and serve with lemon wedges on the side.
Notes
If the soup thickens after blending, stir in a splash of warm broth to loosen it. The fresh mint and parsley should be added only after blending so their color and flavor stay vibrant. Leftovers reheat gently on the stove with a little extra broth if needed.
Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender, Knife, Cutting Board
Cuisine: American
Equipment: Large Pot, Immersion Blender, Knife, Cutting Board