creamy pea AND BROCCOLI SOUP
PREP TIME: 15 minutes
COOKING TIME: 20 minutes
TOTAL: 35 minutes
Makes for 6 people
INGREDIENTS
1 large or 2 small yellow potatoes
1 head of broccoli (500g)
2 + 1/4 cups frozen peas
1 onion
3 cloves garlic
handful of fresh parsley
1 can (400g) white/cannellini/butter beans
1 tsp garlic powder
1/4 cup nutritional yeast
1 can (400ml) coconut milk
1.2 l veggie stock (1.2 l hot water + 1 tbsp veggie stock powder OR 1 vegetable buillon cube)
1-2 tsp olive oil for cooking
salt and pepper to taste
Optional topping: crutons
DIRECTIONS
Measure out the frozen peas and put the amount in a bowl to defrost a little.
Open a can of white beans, drain and rinse them. Set these aside.
Peel and cut the potatoes into small cubes. Then, cut up the broccoli into small pieces* and cut up the handful of fresh parsley. Dice the onions and garlic cloves.
Preapre the vegetable broth by boiling 1.2 l of water in the kettle and mix with 1 tbsp vegetable bouillon powder OR 1 vegetable bouillon cube.
In a large pot, sauté the onions and garlic on medium-high heat, with around a teaspoon of olive oil (add more if needed), season with the garlic powder, salt and pepper. Once the onions are golden, pour over the 1.2 l of vegetable stock. Add the cut up potatoes, broccoli and the peas. Turn down the heat to medium and let these simmer for around 15 minutes with a lid on.
Remove the lid and stir in the coconut milk, nutritional yeast, fresh parsley and the white beans. Let them simmer on medium heat for another 10 minutes with the lid on.
Turn off the heat and by using a hand-mixer, blend them until smooth.
Serve with crutons, seeds or any of your favorite topping.
Enjoy!
*You don’t have to worry about cutting them too small, because we are going to blend the soup anyway. The reason we cut it up, is for them to cook faster.
