Broccoli and Pea Mint Soup with Roasted Broccoli Croutons

Broccoli and Pea Mint Soup with Roasted Broccoli Croutons

A creamy yet light and vibrant soup of broccoli, peas and spinach finished with roasted broccoli croutons and pumpkin seeds. This healthy and nourishing soup is naturally vegan, dairy-free and gluten-free and comes together in 25 minutes.

There is nothing more comforting in the cold weather than a bowl of warming soup (or, I also do love a good curry or stew). The comfort factor really brightens a dull day and with so many flavours to choose from, it is hard to pick a favourite. Although this Broccoli and Pea Mint Soup with Roasted Broccoli Croutons has been a common occurrence in my household for the last few years. The latest addition to jazz it up is the roasted broccoli croutons which really are the icing on the cake. Roasted until crisp, tender and lightly charred, the broccoli florets add a delicious flavour and texture contrast to the creamy soup. Throw in the pumpkin seeds, too, for a quick roast until they plump up and smell fragrant.

Broccoli and Pea Mint Soup with Roasted Broccoli Croutons

Broccoli and Pea Mint Soup with Roasted Broccoli Croutons

The base of this Broccoli and Pea Mint Soup with Roasted Broccoli Croutons is really simple. Throw everything in one pot and simmer for 10 minutes until the vegetables are soft then blend until smooth and creamy. I use half water and half plant-based milk for the creamiest of textures without being too heavy. If you like, you can use full-fat tinned coconut milk for a more indulgent texture and flavour, but I like the blend of water and carton milk, here. Use anything from oat, almond, soya or cashew milk in the soup and opt for the unsweetened variety.

This Broccoli and Pea Mint Soup with Roasted Broccoli Croutons is so easy and quick to make, and it keeps really well. Make up big batches of soup at the start of the week to enjoy for lunch for the next few days. It is a real crowd-pleaser, too, and makes a great starter at a dinner party or a light lunch to enjoy with friends.

Broccoli and Pea Mint Soup with Roasted Broccoli Croutons

Broccoli and Pea Mint Soup with Roasted Broccoli Croutons

Broccoli and Pea Mint Soup with Roasted Broccoli Croutons

Broccoli and Pea Mint Soup with Roasted Broccoli Croutons

I hope you will love this Broccoli and Pea Mint Soup with Roasted Broccoli Croutons, it is naturally vegan and gluten-free while being healthfully balanced with vegetables, plant-protein, fibre and vitamins. It is creamy and smooth yet light and vibrant and makes a deliciously simple and healthy lunch.

If you are looking for more soup recipes, how about my Creamy Spiced Red Lentil and Carrot Soup, Rosemary Roasted Butternut Squash and Hemp Soup or Spiced Parsnip and Cauliflower Soup.

Broccoli and Pea Mint Soup with Roasted Broccoli Croutons

  • Servings: 2
  • Difficulty: easy
  • Print

A creamy yet light and vibrant soup of broccoli, peas and spinach finished with roasted broccoli croutons and pumpkin seeds. This healthy and nourishing soup is naturally vegan, dairy-free and gluten-free and comes together in 25 minutes.

Ingredients

  • Olive oil
  • 300g broccoli, stalks and florets
  • 1 white onion, small dice
  • 2 garlic cloves, crushed
  • 160g frozen peas
  • 1 stock cube
  • 100ml plant-based milk
  • 300ml water
  • Salt and black pepper
  • 4 sprigs fresh mint leaves, plus extra to serve
  • 1-2 tbsp lemon juice
  • 2 handfuls spinach
  • 1 tbsp nutritional yeast, optional
  • 2 tbsp coconut yoghurt
  • 2 tbsp pumpkin seeds

Directions


1. Preheat the oven to 160Fan/180*C and line a baking tray with parchment paper. Chop 100g broccoli florets into small pieces. Toss with some olive oil, salt and black pepper and roast for 20-25 minutes until tender and crisp. Add the pumpkin seeds to the baking tray for the last 10 minutes.
2. Add the onion and garlic to some olive oil in a saucepan and fry for 10 minutes until soft.
3. Chop the remaining 200g broccoli into pieces, stems and florets. Add into the saucepan with some salt and black pepper. Add in the frozen peas, crumbled stock cube, milk and water and stir well. Season with salt and black pepper.
4. Bring to the boil and then simmer for 10-15 minutes until soft.
5. Add in the fresh mint leaves, lemon juice and spinach (and nutritional yeast if using) and puree with a handheld blender or in a food processor until smooth.
6. Serve the soup warm topped with some coconut yoghurt, pumpkin seeds, fresh mint leaves and the roasted broccoli croutons.
Broccoli and Pea Mint Soup with Roasted Broccoli Croutons

Broccoli and Pea Mint Soup with Roasted Broccoli Croutons

I would love to hear what you think of this Broccoli and Pea Mint Soup with Roasted Broccoli Croutons so please do leave a comment below. If you make this soup, tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With green soup love x

5 thoughts on “Broccoli and Pea Mint Soup with Roasted Broccoli Croutons

  1. wholesomesophie says:

    Looks super delicious Amy. Definitely will be trying to make your above soup recipe. I have been looking into simple soup recipes and you have made my day. Thank you 😊 xxxx

    Liked by 1 person

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