This vibrant green broccoli and pea soup is packed with flavour and deliciously creamy from peas, lemon and basil. Quick and easy to make, it makes a filling and nutritious lunch.
🍴Why you will love this recipe
If you want a lunchtime soup that’s both wholesome and indulgently creamy, this broccoli and pea soup fits the bill. It’s vivid green, full of fresh flavour from lemon and basil, and delightfully smooth thanks to the peas.
It’s inexpensive to make and freezes well, so it’s ideal for batch cooking and meal prep. Using the whole head of broccoli, including the stalk, stretches the recipe and adds extra nutrients and texture.
Serve with a drizzle of extra virgin olive oil and fresh basil. It also pairs nicely with garlicky croutons, dairy-free cream, grated vegan parmesan or a slice of crusty bread.
📝 What you need
Broccoli – Use the whole head, stalk included, to bulk out the soup and add nutrients. A large head will yield more soup for leftovers or freezing.
Peas – Fresh or frozen peas add sweetness and a creamy texture when blended. They also boost the soup’s nutrition.
Spinach – A handful of baby spinach keeps the colour bright; add it just before blending so it stays vibrantly green.
Lemon – Lemon juice lifts the flavours and complements the basil beautifully.
👩🏽🍳 How to make your Broccoli and Pea Soup
For a full, printable recipe with ingredients and detailed instructions, see the recipe section below.
Slice the onion and crush the garlic, then gently fry in a large saucepan until softened. Trim and chop the broccoli stalk, and break the head into small florets; add both to the pan.
Pour in the vegetable stock, bring to the boil and then simmer. Add the peas partway through so they stay bright and just cooked.
Stir the spinach through, then add basil and lemon. Blitz the soup until completely smooth — this can take a couple of minutes, but it’s worth the time for a silky texture.
🔪 Top Tips & FAQs
Blitz for a velvety texture: Blend the soup for longer than you expect — about two minutes — for the smoothest result.
Don’t overcook the veg: Simmer only until the broccoli and peas are just tender to keep colour, texture and nutrients.
Garnish ideas: Finish with extra virgin olive oil, dairy-free cream, fresh basil leaves, cracked black pepper or crunchy croutons.
Yes — this soup freezes very well. Make a double batch and freeze portions for quick lunches.
Store the soup in the fridge for 3–4 days in a sealed container.
🍽 If you liked that…
You might also enjoy these other vegan soups and dishes:
-
Broccoli and Cauliflower Soup
-
Celeriac & Hazelnut Soup
-
Stuffed Onions with sun-dried tomato & hazelnuts
-
Tenderstem Broccoli Salad with soba noodles
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📖 Recipe
Broccoli and Pea Soup
Kate Ford | The Veg Space
Pin Recipe
Ingredients
- 2 tablespoon rapeseed or sunflower oil
- 1 onion, peeled and sliced
- 1 clove garlic (or 1 tsp ready-chopped garlic)
- 1 head broccoli, stalk trimmed and chopped
- 200 g frozen peas
- 750 ml vegetable stock
- handful baby spinach
- handful fresh basil
- ½ lemon, juiced
- 2 tablespoon dairy-free cream (optional)
Instructions
- Heat the oil in a large saucepan. Add the sliced onion and garlic and cook for 2–3 minutes until beginning to soften.
- Trim and chop the broccoli stalk, removing any tough outer skin, then roughly chop and add to the pan. Break the head into small florets and add those too.
- Pour in the vegetable stock, bring to the boil and simmer for 4 minutes. Add the frozen peas and continue to simmer for 3–4 minutes until the broccoli and peas are just cooked through.
- Season with salt and pepper, then remove from the heat.
- Stir in the spinach, lemon juice, basil and optional dairy-free cream. Blitz thoroughly with a blender, food processor or hand blender until completely smooth. If the soup is too thick, add a little water and blend again.
Notes
The key to a velvety texture is to blitz the soup for longer than you think — around two minutes if possible.
Cook briefly: Simmer only until the veg are just tender to preserve colour and nutrients.
Serving suggestions: Drizzle with olive oil, add a swirl of dairy-free cream, scatter basil leaves or top with croutons.
Nutrition
Calories: 191 kcal
Carbohydrates: 25 g
Protein: 8 g
Fat: 9 g
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