Green Pea, Broccoli and Mint Soup with Puy Lentil Topping

Green Pea, Broccoli and Mint Soup with Puy Lentil Topping

By
From
Green Kitchen At Home
Serves
4
Photographer
David Frenkiel

We are just going to quote our recipe tester, Nic, on this one. Her words, not ours: ‘This soup is absolutely DELICIOUS!!! Made it several times! It’s so flavoursome (love the combo of the peas and mint), so smooth and creamy thanks to that coconut milk, yet has lots of body from the broccoli, super-nutritious with all those gorgeous green veggies and has the best textural toppings! And what a bonus the fact that it’s super easy, quick and cheap to make!!! Next-level good!!!’ Enjoy!

Ingredients

Quantity Ingredient
1 tablespoon virgin coconut oil
1 onion, peeled
2 cloves of garlic, peeled
2 tablespoons peeled and grated fresh ginger
250g frozen green peas
250g fresh broccoli, stalks included, roughly chopped, (or frozen broccoli florets)
500ml vegetable stock
sea salt
freshly ground black pepper
1 x 400g tin coconut milk
20 fresh mint leaves

Puy Lentil Topping

Quantity Ingredient
200g Lazy lentils, cooked amount
or 200g store-bought
1 tablespoon extra-virgin olive oil
1/2 unwaxed lemon, zested
sea salt
freshly ground black pepper

To Serve

Quantity Ingredient
toasted pumpkin seeds
fresh mint or purple shiso leaves
sea salt
freshly ground black pepper
extra-virgin olive oil
toasted sourdough garlic bread

Method

  1. To prepare the lentil topping, add the cooked lentils to a small bowl, stir through the oil and zest and seasoning to taste. Set aside.
  2. For the soup, heat the oil in a large saucepan on a medium-low heat. Roughly chop the onion and garlic, add them to the pan along with the ginger and sauté for about 10 minutes or until the onion begins to soften. Add the peas and broccoli to and sauté for a further 5 minutes. Add the stock and season to taste. Bring to the boil, reduce the heat and simmer until the vegetables are tender, stirring occasionally so the soup doesn’t burn. Remove from the heat and stir through the coconut milk and mint. Using an immersion (hand) blender or food processor, blend until smooth.
  3. Top with a sprinkling of lentils, pumpkin seeds, mint and some seasoning and a drizzle of oil, along with toast on the side.
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