Broccoli Pea Soup

It starts with the smell, you know? That soft, savory whisper of onion and garlic warming in olive oil – always makes me pause, just for a second – then comes the steam rising gently as the broccoli hits the pot, that earthy, green aroma, sort of like walking into a greenhouse after rain. I made this Broccoli Pea Soup on a quiet Thursday, with the soup pot barely humming and the window slightly open. The mix of sweet peas and fresh broccoli is one of those things… simple but somehow it feels thoughtful, like a gentle meal made only to care for someone.

Why You’ll Crave It

• There’s something so calming about its color – that soft green glow always cheers me up on grey days.
• Light but filling, it makes a perfectly humble lunch or a starter that actually feels balanced.
• Takes barely 30 minutes, and still feels like actual cooking – not rushed, just easy in a good way.
• It’s fantastically flexible – make it vegan, creamy, spiced, or minty, whatever your day calls for.
• Leftovers taste even better on day two, warmed gently with a bit of crusty bread on the side.

The first time I made this, I ate it straight from the pot with a wooden spoon… standing barefoot in my kitchen. It just hit the spot.

What You’ll Need

• 300g broccoli florets: chopped small so they soften quickly – tender, bright green tops are best
• 150g fresh peas: sweet and snappy, but frozen works too when fresh aren’t in season
• 1 onion, chopped: yellow or white, nothing fancy – just enough to sweeten the base
• 2 cloves of garlic, minced: don’t skimp here, the warmth it brings matters
• 1 tablespoon olive oil: for sautéing, adds that first soft flavor note
• 1 liter vegetable broth: homemade or store-bought, as long as it’s tasty on its own
• Salt, to taste: a good pinch at first, more later if it needs
• Pepper, to taste: freshly ground is ideal – the fragrance really lifts the whole soup
• A splash of cream (optional): just a swirl at the end, for a silkier finish if you like

Easy How-To

Chop and prep

Wash your broccoli well (lots of little nooks in there). Break it into florets, not too big. If you’re using fresh peas, make sure they’re out of their pods. If frozen, just let them thaw while you prep.

Start with onion and garlic

Heat olive oil in a biggish pot – you want room for everything later. Toss in the chopped onion, stir it around a bit until it softens, maybe 5 minutes, then add the garlic. Keep stirring so it doesn’t brown too much. You’ll smell when it’s right… it’s sort of mellow and sweet-spicy at the same time.

Add broccoli

Drop in the broccoli florets, give them a good stir through the onions so they get coated. Let it all sit together for 3 or 4 minutes – you’ll see the color change brighter as they warm through.

Pour in broth

Add your broth and stir everything together. Make sure the vegetables are just covered. Bring to a soft boil, then reduce the heat to a gentle simmer. Cover and let it cook for about 10 minutes.

Add peas in

Peas go in now – they need less time. Simmer another 5 minutes or until everything feels soft enough that your spoon cuts through easily.

Blend to silky – or not

Take the pot off the heat. An immersion blender works wonders here – blitz until it’s as smooth as you like. If you’re using a stand blender, work in batches and return everything to the pot when done.

Taste and finish

Add salt and pepper to your taste. Sometimes I like a tiny squeeze of lemon juice or zest here – it wakes everything up. If you’re feeling indulgent, stir in a splash of cream or coconut milk at this point.

Ladle and drizzle

Serve warm, in wide bowls. A swirl of olive oil on top or maybe torn herbs like basil or dill. Whatever you’ve got that makes it feel a little extra.

Good to Know

• If your soup looks a little dull… add a tiny piece of frozen spinach while blending – secret green boost.
• The smell of the sautéed onion and garlic somehow always brings someone into the kitchen to ask what’s cooking.
• Freezes beautifully, just don’t add cream before freezing – stir that in later if you’re using it.

Serving Ideas

• Top with toasted pumpkin seeds for crunch or a spoon of thick Greek yogurt for richness.
• Serve with a slice of crusty brown bread, maybe rubbed with a little garlic if you’re in the mood.

Top Tricks

• Don’t overcook the broccoli – you want it tender but not grey. Ten minutes is about right for most florets.
• If using frozen peas, rinse under warm water first so they blend better without cooling the soup down too much.

Frequently Asked Questions

Can I use frozen broccoli and peas for this recipe?

Yes, absolutely. Frozen works just as well and sometimes even retains better color because it’s flash-blanched. Just skip blanching and toss them straight into the pot.

How can I make the soup vegan?

Just skip any cream or dairy-based garnish. Use coconut milk for a richer vegan twist, or just keep it simple with olive oil and lemon.

What can I substitute for vegetable broth?

You can use water, honestly, but maybe add a bay leaf or two, and some thyme to build more flavor. Or save vegetable scraps to simmer into your own stock.

Can I add other vegetables to the soup?

Yes – spinach right at the end is lovely, or mint if you lean into the pea flavors. Leeks instead of onion also work beautifully if you have them.

How should I store leftovers?

Let the soup cool fully, then store in a sealed container in the fridge for up to 3 days. Reheat gently – it thickens as it sits, so add a splash of broth or water when warming.