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–+ servings

Keto Broccoli Pea and Mint Soup

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Bright and creamy, this broccoli, pea, and mint soup is a nutritious, healthy green soup. A satisfying vegan meal for lunch or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Main Course
Cuisine: British
Calories: 1434
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 Broccoli (washed)
  • 1 cup of frozen peas
  • ¼ cup a handful of mint leaves
  • 1 Large potatoes (pre-cooked)
  • 1 onion (chopped)
  • 2 garlic cloves (crushed)
  • 2 cup of vegetable stock
  • Salt to taste
  • Pepper to tatse

Method
 

  1. Heat olive oil in a large saucepan. Add onions and garlic, then cook until soft. Stir in the broccoli and frozen peas and cook for 3 to 5 minutes.
  2. Pour in 2 cups of vegetable stock and bring to a boil, adding more water if necessary to cover the vegetables. Add the potato and simmer on low heat for 5 minutes or until the broccoli is soft.
  3. Allow the cooked ingredients to cool in the saucepan. Transfer all ingredients, including the stock and mint, to a blender and blend until smooth.
  4. Reheat the soup in a saucepan over low heat for 3 to 5 minutes and season with salt and pepper to taste.
  5. Serve the soup and garnish with a mint leaf.

Nutrition

Calories: 1434kcalCarbohydrates: 39.65gProtein: 7.22gFat: 146.09gSaturated Fat: 118.544gSodium: 215mgFiber: 7.1gSugar: 8.21g

Notes

  • Consistency: When making puréed soups, you can adjust the amount of water or vegetable stock to achieve your desired consistency. Some people prefer a thinner soup, while others like it thicker. Feel free to use more or less vegetable stock in this recipe based on your preference.
  • Frozen: Although I use fresh broccoli in this recipe, you can substitute frozen broccoli if that's more convenient.
  • Cream: For an even creamier soup, consider adding double cream. This is a great vegetarian option.