Broccoli, Pea and Mint Soup

Sometimes, you just need a recipe that feels as good to make as it does to eat.

Enter this broccoli, pea, and mint soup.

It’s like spring in a bowl—light, vibrant, and bursting with flavour.

Perfect for a quick lunch or a cosy starter, it’s easy to whip up, healthy, and wonderfully satisfying.

The combination of earthy broccoli, sweet peas, and fresh mint is a winner, creating a dish that’s comforting yet refreshing at the same time.

Trust me, once you’ve tried this soup, it’ll become one of your go-to recipes for any time of year.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Broccoli, Pea and Mint Soup recipe:

• 1 yellow onion
• ⁠2 garlic cloves
• ⁠1 head of broccoli
• ⁠1 cup of Broad beans
• ⁠1/2 cup of peas
• ⁠500ml stock
• ⁠1/2 tsp mixed herbs
• ⁠10-15 mint leaves
• ⁠1 handful cavolo nero
• ⁠olive oil
• ⁠salt and pepper

The Secret to Balancing Flavours

Creating a soup that’s both rich and light can feel like a bit of a balancing act, but this recipe nails it.

The sweetness of the peas and broad beans works beautifully with the subtle bitterness of broccoli, while the mint adds a bright, fresh contrast.

Using a good-quality stock is key—it forms the backbone of your soup’s flavour, so choose one you love.

Don’t forget to season generously with salt and pepper, as the greens can soak up a lot of seasoning.

Remember to taste as you go. Adjusting the seasoning during cooking makes all the difference.

Why Broccoli Steals the Show

Broccoli is the star of this soup, and for good reason.

It’s packed with nutrients, from vitamin C to fibre, and has a subtle flavour that pairs beautifully with almost anything.

Plus, it’s the kind of vegetable that always feels hearty and satisfying, whether you’re roasting it, steaming it, or blending it into a silky soup.

For this recipe, we cook the broccoli until just tender—soft enough to blend easily but still full of its vibrant green colour and flavour.

Let’s Talk Garnishes

Garnishes might seem like an afterthought, but they’re the cherry on top of a good soup.

For this recipe, crispy chickpeas make a fantastic topping.

They add crunch, a hint of saltiness, and a bit of visual flair.

Not a fan of chickpeas? Toasted seeds or croutons work just as well.

A drizzle of olive oil or a swirl of cream (or plant-based yoghurt) is another great way to finish the soup.

And let’s not forget a slice of buttered bread or a gooey grilled cheese sandwich on the side—pure comfort food bliss.

Adding More Greens

This recipe is already packed with goodness, but if you’re looking to up the nutritional ante, there’s always room for more greens.

Cavolo nero adds a lovely depth of flavour, but spinach, kale, or even Swiss chard would make great substitutes.

The beauty of this soup is its flexibility—if you’ve got extra veggies in the fridge, throw them in!

It’s a great way to clear out your crisper drawer and make something delicious in the process.

How to Make This Recipe

Step 1: Prep and boil the greens

Start by chopping the broccoli into florets.

Bring a pan of water to a boil and toss in the broccoli.

Cook until it just begins to soften—about 5 minutes. Then, add the peas and broad beans, cooking for another 5 minutes.

This quick boil ensures the vegetables are tender but still vibrant.

Once done, drain the greens and set them aside. It’s already looking so fresh and green at this point, you’ll feel a little burst of cooking pride.

Step 2: Sauté the aromatics

While your veggies are cooking, dice the onion and heat a drizzle of olive oil in a large pan.

Sauté the onion over medium heat until it becomes translucent and slightly golden—this caramelisation adds a subtle sweetness to your soup.

Dice the garlic and add it to the pan, cooking for another 2 minutes until fragrant.

Don’t rush this step; letting the onion and garlic gently cook is what builds a flavourful base for the soup.

Step 3: Mix it all together

Now it’s time to bring everything together.

Add the drained broccoli, peas, and beans to the onion and garlic mixture.

Sprinkle in the mixed herbs, then pour in the stock.

Season with a pinch of salt and a generous grind of black pepper.

Finally, toss in the fresh mint leaves.

Let everything bubble away gently for about 10 minutes—this is where the magic happens, as all those flavours meld into something truly special.

Step 4: Blend to perfection

Once the soup has simmered, it’s time to blend.

Use a heat-resistant blender or a handheld immersion blender to blitz the soup until smooth.

If you prefer a chunkier texture, pulse it a few times instead of blending it all the way.

Adjust the seasoning at this stage—sometimes a little extra salt or a squeeze of lemon juice is all it needs to shine.

Step 5: Serve and garnish

Pour your soup into bowls and get creative with your garnishes.

Top with crispy chickpeas, a drizzle of olive oil, or even a sprinkle of grated cheese if you’re feeling indulgent.

Serve with a side of grilled cheese or crusty bread, and enjoy your green masterpiece.

Frequently Asked Questions

How long will this soup last in the fridge?

This soup will stay fresh in an airtight container in the fridge for a few days.

It reheats beautifully on the stove or in the microwave, making it perfect for meal prep.

Can I freeze it?

Definitely! Let the soup cool completely before portioning it into freezer-safe containers.

To reheat, defrost in the fridge overnight and warm on the stove.

Do I need to use fresh mint?

Fresh mint is ideal for this recipe as it adds a bright, vibrant flavour.

If you’re in a pinch, you can use dried mint, but reduce the quantity to avoid overpowering the soup.

What’s the best way to make this soup creamier?

For a creamier soup, add a splash of plant-based milk, double cream, or a dollop of Greek yoghurt when blending.

It gives the soup a rich, velvety texture that feels extra indulgent.

Can I use frozen vegetables?

Absolutely. Frozen broccoli, peas, and broad beans are convenient and just as nutritious as fresh ones.

Simply adjust the cooking time slightly, as frozen veggies may cook faster.

And that’s it for this Broccoli, Pea and Mint Soup recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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