Broccoli and pea soup is an effortless and delicious way to eat healthy vegetables. This soup is great for batch cooking and freezing - not just in spring and before Easter but all year round!
Add the rapeseed oil into a large pot, and set on medium heat. When hot, add chopped onion and fry it until soft and glossy (3-4 minutes). Add chopped garlic and fry for 1-2 minutes.
Cut the broccoli into small florets and dice the stalk, removing and tough parts. Add the broccoli piece to the pot and fry it with the onion for 2 minutes.
Add stock, cover with a lid and cook until the broccoli is soft. Add peas and cook for 3 minutes. Add spinach. Cook for further 2 minutes.
Blend with an immersion blender until the soup is completely smooth. Taste, and season with salt and black pepper if needed. Serve with creme fraiche, micro-herbs, and with a slice of garlic bread on a side (optional).
Notes
Possible swaps (all 1:1 ratio):
Petite peas - frozen, canned, or fresh ones,
Kale instead of spinach,
Use vegetable stock,
Add natural or Greek yogurt, or single, or double cream,