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Green Goddess Soup
Rating:
Created by:
QAST
Cooking time:
30 mins
Prep time:
15 mins
Serves:
8
- Chrissy Buzzard
Category:
Tags:
Ingredients
1cupGreen Split Peas (if using canned peas skip step one)
4tspolive oil
2brown onions, finely chopped
4garlic cloves, crushed
3broccoli heads (800g), stems chopped and head cut into florets
2potatoes, peeled and chopped
2celery sticks, chopped
2Lsalt-reduced vegetable stock
Natural yoghurt, to serve
Method
- Prepare peas according to on-pack preparation instructions. If soaking overnight, ensure it is covered and placed in a clean bowl.
- Heat oil in a large saucepan over medium heat.
- Add onion and cook for 5 minutes until softened.
- Add garlic and cook for 30 seconds.
- Add broccoli stems, potato, celery, stock and peas (soaked or canned) and bring to the boil.
- Cook, stirring occasionally, for 20 minutes or until peas are tender.
- Add the broccoli florets and cook for 3-5 minutes until just cooked. Remove from heat.
- Use a stick blender to blend until smooth.
- Serve soup with a dollop of yoghurt and sprinkle with toasted seeds.
Recipe description
Get some of your 5-a day and warm up this winter with this hearty pea, potato and broccoli soup. This recipe was created in collaboration with the Grains & Legumes Nutrition Council.
Variations
- You can freeze into portions and serve up as required, or make in the morning, ready for break times and over the counter sales.
- Be sure to heat to temperature, and apply special note to advise children that it is a hot food
- Not keen on green? Substitute pumpkin (oven baked or boiled) for the peas and cauliflower for the broccoli.
