Broccoli and Pea Soup
Serves 4 | Time 40 minutes
Ingredients
Olive oil x 1 tbsp
Onion x 1 large, finely diced
Garlic x 2 cloves, crushe
Lemon zest x 1 tsp
Potatoes x 2 large, peeled and chopped
Water x 2 cups
Broccoli x 350 g, trimmed and chopped (use all the broccoli, including stork)
Frozen peas x 2 cups
Vegetable stock x 2 cups
Greek yoghurt x ¼ cup
Fresh mint x 2 tbsp, chopped
Pistachio kernels x 2 tbs
Salt and pepper to taste
Wholegrain sourdough x 4 slices, toasted
Method
Heat olive oil in large pan over medium-high heat and sauté onions for 5 minutes. Add garlic and lemon zest and cook till fragrant (about 2 mins).
Add the potatoes, bone broth and water, and bring to the boil. Reduce heat and simmer for 5 minutes.
Add the broccoli and peas and simmer partially covered for 10 minutes. When the vegetables are tender set aside to cool.
When cool blend in batches until smooth, return soup to clean saucepan and reheat. Season with Salt and pepper to taste.
Combine Greek yoghurt and mint, serve a dollop on top of soup and sprinkle pistachio nuts on top. Serve with slice of toasted sourdough.
Nutrition Per Serve: 310 calories, protein 16g, carbohydrates 32.2 g, fat 9.1 g
