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Broccoli and Green Pea soup with crunchy topping

Course Soup
Cuisine vegan
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4
Author klaraslife kathrin salzwedel


  • 1 broccoli roughly chopped
  • 1 onion chopped
  • 1 clove of garlic chopped
  • 1 cup green TK peas
  • 1 teaspoon dried mint
  • 1 small handful of parsley
  • salt and pepper
  • 500 ml vegetable stock
  • topping:
  • parsley
  • basil
  • Sunflower seeds pumpkin seeds and or sesame, roasted


  • Heat a large saucepan or pot medium heat. Once hot, add 2 Tbsp oil and shallot and garlic. Season lightly with salt and pepper and stir to coat. Cook for 2-3 minutes or until fragrant and translucent. Reduce heat if garlic begins browning.
  • Add the mint and remove from the heat.
  • Add broccoli vegetable broth and season with salt and pepper .Simmer for 20 minutes or until the broccoli is soft.
  • Transfer soup to blender. Blend soup until creamy and smooth. Transfer back to pot and bring to medium heat and simmer.Garnish with seeds and chopped parsley and basil.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg