Using seasonal ingredients, enjoy this vibrant yet refreshing dish that is perfect for a light lunch.
The natural sweetness of the peas mixed with the earthiness of the broccoli is the perfect combination which is finished off with the crisp aromatics of the mint. The mint is added at the very end to ensure the bright green colour of the soup.
Ingredients
Olive Oil
2 Red Onion, diced
30ml Garlic, crushed
5 Celery Sticks, sliced
4 Broccoli heads, broken into florets and the stem kept and cut into chunks (the smaller, the quicker it will cook)
30ml Nutritional Yeast
+/- 1 000ml Vegetable Stock or 1 or 2 Vegetable stock cubes with 1l water (look at packaging)
500ml Frozen Peas
18 Mint stalks, leaves picked off
2 Lemons Juice, as required
Salt
Pepper
Paprika
Optional
500ml Cooking Cream
Method
1. Heat the oil in a casserole pot and fry the onions till translucent. Add the garlic and celery and fry for a couple minutes more.
2. Add the broccoli and caramelize the florets (around 5 minutes). Add the Nutritional Yeast, Vegetable Stock, just enough to cover the broccoli and simmer till the stalks are cooked through and soft.
3. Stir in the frozen peas and take it off the heat.
4. Tip the mixture into a Thermomix or blender and add mint leaves to the blender – 6 to 10 stalks worth. Blend this mixture till completely smooth.
5. Repeat Step 4 till the mixture from the pot is done. If there is not enough liquid, feel free to add more vegetable stock.
6. Return the blended mixture to a clean casserole pot and heat.
7. You can finish this soup off with thickening and enriching it with cream, however, if you want to keep it plant based and healthier, you can leave it as is and just flavour with salt, pepper and lemon juice as required.
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