Broccoli, Pea and Ginger Soup
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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.
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.
Notes
Do not discard the trunk of the broccoli and cut the most tender part into small pieces and add them later with the florets to the soup.
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.
Nutrition
Calories: 146kcalCarbohydrates: 28gProtein: 9gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 877mgPotassium: 789mgFiber: 9gSugar: 9gVitamin A: 3393IUVitamin C: 179mgCalcium: 119mgIron: 3mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!