The Broccoli, Pea and Mint instructions appealed to me as the broccoli stalk AND the florets are used, so it’s less wasteful. In the magazine, the writers recommended adding fried smoked streaky bacon and crumbled goat’s cheese to the top, but I used boiled eggs instead as that turns your soup into a main course that’s really filling.
You could also add a sprinkling of grated cheddar or parmesan. And be heavy-handed with the black pepper, as the soup benefits from the warmth.
Most soup recipes you find specify stock, usually chicken or vegetable. I don’t bother unless I have some home-made chicken stock on hand. I find stock cubes or bouillon pointless. It’s just flavoured salt, right?
Anyway, I’ve also halved the quantities here. I live in a one-broccoli household, i.e. only one of us likes it and the other thinks it’s the food of the Devil. Much as this soup appeals, two portions of it this week will be fine for me.
Broccoli, Pea and Mint Soup
- Half a medium-to large sized head of broccoli
- 1tbsp rapeseed oil
- 2 spring onions, chopped
- 125g frozen pea
- 1tbsp mint leaves, chopped
- 1tbsp parsley, chopped
- 500ml water
- Salt and freshly-ground black pepper
Chop the broccoli stalk finely. Heat the oil in a large saucepan and add the broccoli stalk and spring onions. Cover the pan and cook, stirring occasionally, for five minutes.
Add the water, bring to the goil, turn down to a simmer and cook for ten minutes.
Add the frozen peas and broccoli florets, bring back to a simmer and cook for another five minutes.
Take off the heat, add the mint and parsley, and a decent amount of salt and puree using a hand blender.
You can top with smoked streaky bacon, fried and chopped, a good handful of grated cheese, or (as I have done in the picture), boiled eggs, some more mint and a hefty grating of black pepper.
Each serving contains 11g carbs and 8g fibre.