"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Broccoli and Pea Soup with Coriander and Mint

By The Brown Paper Bag

I Quit Sugar Pea + Broccoli Soup by Jacqueline Alwill
Photo by: The Brown Paper Bag
  • 4 servings
  • Prep - 15 mins
    Cooking - 20 mins
  • Total - 35 mins
I Quit Sugar Pea + Broccoli Soup by Jacqueline Alwill
Photo by: The Brown Paper Bag

This Pea Soup recipe comes from nutritionist Jacqueline Alwill. She's filled this recipe with lots of green veggies, making it healthy dinner idea for the cooler months.  

Servings: 4
Preparation: 15 mins
Cooking: 20 mins

Tags: , , , , , , , , ,

Ingredients

  • 2 tablespoons grapeseed oil.
  • 1 leek (360g) (diced).
  • 3 cloves garlic (finely diced).
  • 1/2 bunch coriander (stalks finely chopped, leaves reserved).
  • 1 head broccoli (280g) (florets and stalk roughly chopped).
  • 4 cups peas (500g).
  • 1.25 l vegetable stock.
  • 1/2 cup mint leaves (shredded).
  • Sea salt and ground black pepper.
  • Toasted pumpkin, sunflower and sesame seeds to garnish, optional.

Directions

1. Heat the oil in a stock pot over a medium heat. Saute the leek, garlic and coriander stalks for 2 -3 minutes until softened. Add peas and broccoli and sauté a further minute. Cover with the stock and season with salt and pepper.

2. Bring the soup to the boil, then reduce heat and simmer for 15 minutes. Allow to cool slightly before blending in food processor or with a stick blender.

3. Serve topped with fresh mint and coriander leaves and sprinkle of seeds if desired.


This Pea Soup recipe comes from nutritionist Jacqueline Alwill. She's filled this recipe with lots of green veggies, making it healthy dinner idea for the cooler months.

Ingredients

  • 2 tablespoons grapeseed oil.
  • 1 leek (360g) (diced).
  • 3 cloves garlic (finely diced).
  • 1/2 bunch coriander (stalks finely chopped, leaves reserved).
  • 1 head broccoli (280g) (florets and stalk roughly chopped).
  • 4 cups peas (500g).
  • 1.25 l vegetable stock.
  • 1/2 cup mint leaves (shredded).
  • Sea salt and ground black pepper.
  • Toasted pumpkin, sunflower and sesame seeds to garnish, optional.

Directions

1. Heat the oil in a stock pot over a medium heat. Saute the leek, garlic and coriander stalks for 2 -3 minutes until softened. Add peas and broccoli and sauté a further minute. Cover with the stock and season with salt and pepper.

2. Bring the soup to the boil, then reduce heat and simmer for 15 minutes. Allow to cool slightly before blending in food processor or with a stick blender.

3. Serve topped with fresh mint and coriander leaves and sprinkle of seeds if desired.