This vibrant green broccoli and pea soup is packed with flavour and deliciously creamy thanks to peas, lemon and basil. Quick and easy to make, it’s a filling and nutritious lunch.
🍴Why you will love this recipe
If you want a lunchtime soup that’s both nourishing and silky, this broccoli and pea soup delivers. Bright green, full of flavour and lifted with lemon and fresh basil, it’s creamy without dairy and comforting every time.
It’s economical to make and freezes well, so it’s perfect for batch cooking. Using the whole head of broccoli—including the stalk—stretches the recipe and adds extra nutrients.
Serve with a drizzle of extra virgin olive oil and a few basil leaves, or try garlicky croutons, shaved vegan parmesan or a chunk of crusty bread.
📝 What you need
Broccoli — Use the whole head, stalk included, to bulk out the soup and add flavour and nutrients.
Peas — Fresh or frozen peas add natural sweetness and creamy texture when blended.
Spinach — Stir in at the end to preserve the bright green colour.
Lemon — Fresh lemon juice brightens the soup and pairs beautifully with basil.
👩🏽🍳 How to make your Broccoli and Pea Soup
For a printable recipe with ingredients and timings, see the Recipe section below.
Slice the onion and crush the garlic. Fry gently in a large saucepan until soft. Trim and chop the broccoli stalk, then break the florets into smaller pieces and add them to the pan.
Pour in the vegetable stock, bring to the boil, then simmer. Add the peas partway through so they stay bright and sweet.
Stir in the spinach, lemon juice and basil, then blend until completely smooth. If needed, add a little extra water or stock to reach the desired consistency.
🔪 Top Tips & FAQs
For a velvety texture, blitz thoroughly. Blend for longer than you expect—around two minutes—to reach a silky finish.
Don’t overcook the veg. Simmer only until the broccoli and peas are just tender to preserve colour and nutrients.
Garnish ideas: extra virgin olive oil, dairy-free cream, fresh basil leaves, cracked black pepper or crunchy croutons.
Yes — the soup freezes very well. Make a double batch and store portions in the freezer for quick meals.
Store in the fridge for 3–4 days in a sealed container.
🍽 If you liked that…
You might also enjoy these vegan recipes:
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Broccoli and Cauliflower Soup
-
Celeriac & Hazelnut Soup
-
Stuffed Onions with sun-dried tomato & hazelnuts
-
Tenderstem Broccoli Salad with soba noodles
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📖 Recipe
Broccoli and Pea Soup
Kate Ford | The Veg Space
Ingredients
- 2 tablespoon rapeseed or sunflower oil
- 1 onion, sliced
- 1 clove garlic (or 1 tsp ready-chopped garlic)
- 1 head broccoli (stalk and florets)
- 200 g frozen peas
- 750 ml vegetable stock
- handful baby spinach
- handful fresh basil
- ½ lemon, juice only
- 2 tablespoon dairy-free cream (optional)
Instructions
- Heat the oil in a large saucepan. Peel and slice the onion, add the garlic and cook for 2–3 minutes until starting to soften.
- Trim the broccoli stalk, remove any tough outer skin, chop the stalk and add to the pan. Cut the remaining broccoli into small florets and add them too.
- Pour in the vegetable stock, bring to the boil and simmer for 4 minutes. Add the frozen peas and continue to simmer for 3–4 minutes until the broccoli and peas are just cooked through.
- Season with salt and pepper, then remove from the heat.
- Add the spinach, lemon juice, basil and optional dairy-free cream. Blitz thoroughly in a blender or with a hand blender until completely smooth — this may take a minute or two. If the soup is too thick, add a little water and blitz again.
Notes
Velvety texture: Blend for around two minutes to achieve a silky finish.
Cooking: Simmer only until the veg is just tender to keep colour and nutrients.
Garnish: Drizzle with olive oil, add dairy-free cream, basil leaves, cracked black pepper or croutons.
Nutrition
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