Click on the hearts!
What better way to warm up in winter than with a soup? I propose you an original recipe of Broccoli, Pea and Ginger Soup. The freshness of the ginger goes superbly with the sweetness of the peas. Plus, this recipe is 100% vegan and gluten-free.
Soups, a winter dish par excellence!
Basically, I’m not much of a soup person, except for ramen, those Japanese noodle soups. However, in the winter and especially after the holidays, I like to cook soups with vegetables. I then serve them either as an appetizer or as a main course for a light meal. I often serve them with bread and cheese or leftovers from the week.
What I especially like about the soups is :
- That they allow to fill up with vitamins thanks to the different vegetables present in the soup. Be careful not to cook the vegetables too long to keep a maximum of vitamins. 25-30 minutes of cooking over medium heat is usually enough.
- That they bring a feeling of satiety. If served as an appetizer, they allow you to avoid eating too much afterwards. Ideal to get back to a balanced diet as I said above after the excesses of the end of year celebrations.
- There’s nothing easier or faster than a soup! The most time consuming part is preparing the vegetables. However, if you use frozen vegetables, as in this recipe, your soup will be ready in less than 30 minutes.
More soup recipes
- White Bean, Thyme and Lemon Soup
- Cream of Cauliflower soup (Low Carb)
- Gluten Free Tomato Gazpacho
- Butternut Squash Soup with Pomegranate and Feta
Recipe for Broccoli, Pea and Ginger Soup
For 4 servings you need the following ingredients.
Ingredients
- 1 broccoli
- 2 cups peas, frozen or fresh (250 g)
- 2 handfuls spinach, fresh or frozen
- 3 cloves of garlic
- 5 cm of fresh ginger
- 800 ml vegetable stock
- 2 limes
- 4 sprigs of mint
- Olive oil
- Salt and pepper
Are you missing an ingredient? Here are some tips on how to substitute certain ingredients.
Preparation
Cut the broccoli into florets.
Do not discard the trunk and cut the most tender part into small pieces and add them later with the florets to the soup.
Chop the garlic cloves and fresh ginger. In a saucepan, pour a drizzle of olive oil. Sauté the garlic and ginger over medium heat. Add broccoli, peas and spinach. Mix well and fry for 2 minutes.
Then pour in the vegetable broth. Then cook over medium heat for 25-30 minutes.
To check if the vegetables are cooked, cut one of the larger pieces of broccoli in half and if it cuts easily, it is cooked. If still crunchy, cook a few more minutes.
Once the vegetables are cooked, add a few mint leaves and the juice of one and a half limes. Then mix it all together. Check the seasoning. Serve with a few peas and a wedge of lime as decoration.
Video
Find the recipe on video!
Frequently Asked Questions
Can I substitute some of the ingredients ?
As with every blog post, here are some tips for substituting ingredients in this recipe:
- Broccoli: You can replace broccoli with romanesco cabbage or cauliflower. You can also use frozen broccoli.
- Spinach: You can replace spinach with chard.
- Mint: You can replace the mint with cilantro for fans of cilantro.
How long does this soup keep in the refrigerator?
This soup can be kept for three days in the refrigerator in a closed container.
Can we prepare this soup in advance?
Yes, you can make this soup in advance. It is perfect for a take-away meal at work for example.
Can we freeze this soup?
Yes, you can freeze this soup in a sealed container. This one will keep for 3 months in the freezer. Be careful not to add cream to your soup before freezing it because cream does not freeze well.
Don’t hesitate to leave me a comment, it always makes me very happy!
Follow me on Instagram, Facebook or TikTok to take a look behind the scenes of my blog :
Broccoli, Pea and Ginger Soup
Click on the hearts
Ingredients
- 1 broccoli
- 2 cups peas frozen or fresh (250 g)
- 2 handfuls spinach fresh or frozen
- 3 cloves of garlic
- 5 cm of fresh ginger
- 800 ml vegetable stock
- 2 limes
- 4 sprigs of mint
- Olive oil
- Salt and pepper
Instructions
- Cut the broccoli into florets.
- Chop the garlic cloves and fresh ginger. In a saucepan, pour a drizzle of olive oil. Sauté the garlic and ginger over medium heat. Add broccoli, peas and spinach. Mix well and fry for 2 minutes.
- Then pour in the vegetable broth. Then cook over medium heat for 25-30 minutes.
- Once the vegetables are cooked, add a few mint leaves and the juice of one and a half limes. Then mix it all together. Check the seasoning. Serve with a few peas and a wedge of lime as decoration.