Spicy, fresh and utterly delicious – this broccoli and pea soup is a winner. This hot and fragrant soup is the perfect way to enjoy your brassicas. The fresh and sweet peas help mellow out the sometimes strong flavour of broccoli. Think of this soup as a blend of between a broth and a thai green curry. It’s filling and flavourful enough to have just on it’s own, but toss in some fried tofu and rice and it could easily pass for a sumptuous curry. It’s versatility is delightful!
Broccoli soup is something I can’t say I was all that fond of until I developed this recipe. I was used to slurping bland and watery broccoli broths that looked more brown than green. I loved the idea of broccoli soup – it’s a super easy way to use up the broccoli stork for fussy eaters who don’t like it on it’s own. So I set out to craft a vegan broccoli soup that packed tons of flavour.
With this pea and broccoli soup I think I’ve achieved just that. The quick curry paste helps impart tons of flavour to the broth in no time at all – that’s my kind of cooking. The end result is a soup that is as far from bland and boring as you can get – great success!
How to make broccoli and pea soup
Luckily this broccoli and pea soup is delightfully simple to make. I wanted a recipe that didn’t take ages to build tons of flavour. Follow these few simple rules and you’ll have a broccoli and pea soup that your mum would be proud of.
Quick curry paste from the gods
The flavour of this soup comes from the quick curry paste made at the start of the recipe. It’s by no means as complex or intricate as a real green curry paste but it’s got enough key components to impart huge flavour. By blitzing and cooking this curry paste in the base of the soup, you’ll set the soup up for success with the fragrant aromatics flavouring the broth right from the start.
The quick curry paste is super easy and requires that you just own some form of blender/food processor. If you don’t – you can still achieve the paste by chopping the ingredients very finely and crushing with the back of a knife or using a pestle and mortar.
The curry paste flavour comes from the green chillis, lemon grass and coriander. By blitzing these up with a sweet onion and garlic you’ll create a wonderful fusion of taste. You don’t have to use this paste just in this soup recipe – it works well for marinating roast veggies, flavouring curries and much more. I advise you give it a go!
Don’t overcook your peas, please
Please don’t overcook your peas. Frozen peas take only a few seconds to de-thaw and heat through. Past a few seconds of cooking the peas start to turn bitter and bland. If you want really lovely fresh and sweet peas in your soup cook them for only a few moments.
Not only will this pay dividends in terms of flavour, but it will also make your soup look a million times better. Overcooked peas turn a hideous grey colour which isn’t exactly inviting to eat. Properly cooking your peas will ensure the broth has a beautiful emerald green colour.
Chunky-smooth soups for the win
Are you a smooth soup or a chunky soup person? It’s difficult question I know, almost existential. What if I was to tell you that there is a third option – chunky-smooth. A best of both approach. Blend half the soup and return it to the pan with the chunky ingredients.
This method brings the benefits from both sides of camp. You get the stronger and more uniform flavour of the smooth soup now that the ingredients are blended into the broth. Additionally it helps thicken the soup so it’s not watery and thin like some chunky soups. Leaving half the soup unblended gives you the added texture and flavour bursts that is the obvious benefit of chunky soups.
So now you know – chunky, smooth? Just choose chunky-smooth.
Other broccoli and pea soup ideas using this recipe
You can use this broccoli and pea soup as a base for lots of other scrummy vegan soups.
- Broccoli pea and pesto soup – Remove the curry paste from the soup. Cook the broccoli and peas in the stock mixture and then mix in a portion of pesto at the end.
- Broccoli pea and spinach soup – Wilt 200g of spinach at the end of the recipe to add a irony and leafy dimension to the broccoli soup.
- Pea and mint soup with curried roasted broccoli – Roast the chopped broccoli heads in a mixture of curry paste and 2 tablespoons of vegetable oil. Cook the peas in the stock and add in 1 potato to thicken. Before blending wilt 20g of mint into the soup. Serve with the roast broccoli on top.
- Broccoli and pea peasants soup – Follow the base recipe and add in 150g of pearl barley with the broccoli when cooking. Don’t blend the soup after adding the peas.
When is broccoli and pea soup in season?
Broccoli of some form is available throughout the year. Calabrese broccoli is widely available outside of the darkest of winter months. In early sprint you can find wide availability from purple sprouting broccoli. This soup works just as well with this seasonal start. Substitute 800g of purple sprouting broccoli for the 2 heads of calabrese and follow the recipe as stated.
Like this recipe? You’ll love these
Looking for more vegetable soup goodies? These recipes were made for you:
- Spicy Lemon Grass And Spring Greens Broth
- Quick Veggie Ramen With Broccoli
- Pea And Mint Soup With Roast Jersey Royals
- Roast Courgette And Pea Soup
This meal is around 86% less polluting than the average UK meal.
- Eating this recipe will save around 2.51 KG CO2e per person.
- That’s equivalent to the emissions produced driving 20.76 KM in a modern car.
- 2 Heads Broccoli (broken into individual florets and then sliced into 1 cm thick pieces)
- 400 g Frozen Peas
- 750 ml Vegetable Stock
- 1 (400ml) Can Coconut Milk
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Vegetable Oil
Quick Curry Paste
- 2 Sticks Lemon Grass (roughy chopped)
- 2 Green Chillies (roughly chopped)
- 4 Cloves Garlic (roughly chopped)
- 1 Medium Onion (roughly chopped)
- 20 g Fresh Coriander
- Place all of the quick curry paste ingredients into a blender or small food processor. Add in two tablespoons of water and whizz into a chunky paste.
- Heat 1 tablespoon of vegetable oil in a large saucepan over a medium heat. Toss in the curry paste and fry for 2-3 minutes until much of the moisture from the paste has dissipated.
- Now pour in the 1 can of coconut milk, 2 heads of sliced broccoli, 2 tablespoons of soy sauce and 750ml of vegetable stock. Bring to the boil, then cover and simmer for 10 – 15 minutes until the broccoli has softened and soup matured.
- Remove the pan from the heat and tip in the 400g frozen peas. Stir the soup until all the peas have de-thawed. Now blend roughly half of the soup – this can be done by decanting half into a blender, blitzing and returning back into the pan or by using a hand/stick blender. Either method is fine.
- Bring the soup back up to the temperature if needed. Then season to taste and serve immediately.