Tenderstem broccoli, summer pea and mint soup

Fresh, green and zinging with flavour - try this summer soup recipe from I'm in season.

Cooking time

15 minutes




  • 15ml olive oil
  • 25g butter
  • 1 medium white onion, finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 400ml chicken or vegetable stock
  • 400g shelled peas
  • 100g tenderstem broccoli florets
  • Juice of 1 lemon
  • Salt and cracked black pepper
  • Small bunch of mint, shredded
  • Extra virgin olive oil to drizzle


  • Melt the oil and the butter, add the onion and garlic and cook over a gentle heat until soft (about 10 minutes).
  • Add the chicken stock and bring to the boil, add the peas and tenderstem and cook until they are soft (about 5 minutes).
  • Remove half of the soup and blend in a food processor then add back into the rest of the soup.
  • Add lemon juice, season with salt and pepper.
  • Stir in mint.
  • Serve in warmed bowls drizzled with extra virgin olive oil.

Nutrition information

Like all vegetables, broccoli is a healthy choice and provides variety in a balanced diet. Approximately six stems or 80g equals one portion towards the recommended five-a-day.

Broccoli is very high in vitamin C and folate, a combination that is valuable in the treatment of anemia and fatigue, and is very good for pregnant women. It is also high in vitamin A and potassium and is a good source of iron, vitamin B6 and calcium.

Our thanks to 'I'm in season' for permission to use this recipe.

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