For me, soup season is all year round. Even as the weather starts to warm up in Sydney, we still have the occasional chilly day that calls for something comforting, and this broccoli, pea and herb soup is just the thing.
I love the combination of broccoli and sweet peas, with fresh parsley, chives and lemon bringing brightness to the whole dish. A little potato gives the soup a lovely creamy texture without needing to add cream, while leeks and garlic provide the flavour base.
It's a simple recipe made with everyday ingredients, and one I particularly like having ready in the fridge or freezer. I serve mine warm with a swirl of natural yoghurt and a scattering of toasted seeds, although it's also lovely enjoyed chilled when the weather calls for something lighter.
It's also a useful one to make ahead. A batch will give you several lunches or light dinners throughout the week, and individual portions can be frozen for another day.
Ingredients
Serves 4
1 tbsp olive oil
1 leek, washed and sliced
2 garlic cloves, sliced
1 small potato, peeled and chopped (approximately 150g)
2 medium heads of broccoli, chopped (approximately 350–400g)
1 litre vegetable stock, plus extra if needed
200g frozen peas
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Zest and juice of ½ lemon
Salt and freshly ground black pepper, to taste
To serve
Natural yoghurt
Toasted mixed seeds
Method
1. Sauté the aromatics. Heat the olive oil in a large saucepan over medium heat. Add the leek and cook for 4–5 minutes until softened. Add the garlic and cook for a further 30 seconds.
2. Cook the vegetables. Add the potato, broccoli and vegetable stock. Bring to a gentle simmer and cook for 10–12 minutes, until the broccoli and potato are tender.
3. Add the peas and herbs. Stir in the frozen peas and simmer for 2–3 minutes, until just tender. Remove from the heat and stir through the parsley, chives and lemon zest.
4. Blend. Blend until smooth, adding a little extra stock if needed to reach your preferred consistency. Stir through the lemon juice and season with salt and pepper to taste.
5. Serve. Ladle into bowls and finish with a swirl of natural yoghurt and toasted mixed seeds.
Meal prep and storage
This soup is ideal for preparing ahead and keeping on hand for easy lunches or light dinners.
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze in individual portions for up to 3 months. Leave the yoghurt and toasted seeds off until serving.
Reheat: Defrost overnight in the fridge, then reheat gently on the stovetop or in the microwave until piping hot.
Serve chilled: Cool promptly, refrigerate and serve chilled, finished with fresh herbs or mint if you like.
For the brightest green colour, add the peas and fresh herbs towards the end of cooking and avoid simmering the soup for too long after adding them.
A little more inspiration for meal prep
Simple recipes like this are exactly why I created the Mindful Meal Prep System. Having a batch of soup ready in the fridge or freezer is one small way to make nourishing yourself easier throughout the week, without needing to prepare every meal in advance.
If you'd like more inspiration for flexible meal prep and simple ways to make your week easier, you can find your copy of the Mindful Meal Prep System here: Explore the Mindful Meal Prep System.