Winters arrive, and fresh green pea pods enter the markets. The sweetness of the peas and the brassic boldness of the broccoli hold each other in check, and the yield is a lovely green soup that gives us the necessary warmth in winters. You can use frozen peas for the rest of the year and let this delicious soup satisfy your taste buds.
|Serves||Preparation Time||Cooking Time|
|4 People||15 Minutes||5 Minutes|
- 6 onion springs, chopped
- 1 tsp (teaspoon) olive oil
- 2 cups broccoli
- 1 potato, boiled and mashed
- 2 cups vegetable broth
- 250 grams fresh or frozen peas
- ½ cup basil
- 4 Garlic cloves
- 4 cups water
Sauté chopped spring onions in olive oil
Chop broccoli and reserve some tops for garnishing.
Add potato, broth and 4 cups water cook until potatoes are almost soft.
Add broccoli, cook until tender.
Add peas and basil and continue cooking until peas become soft.
Turn off the flame. Allow to cool.
Puree in a blender until smooth.
Add salt and pepper and broccoli tops– quickly cook until tops are tender.
Serve hot and enjoy!
Serving Size 570.6g
|Calories||201||Calories from Fat||57|
|Total Fat||6.3g 10%||Saturated Fat||3.3g 17%|
|Trans Fat||0.0g||Cholesterol||18mg 6%|
|Sodium||574mg 24%||Potassium||644mg 18%|
|Total Carbohydrates||24.9g 8%||Dietary Fiber||7.1g 28%|
|Vitamin A||49%||Vitamin C||105%|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.