Tenderstem broccoli, summer pea and mint soup

Ingredients

• 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

Method

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.

Visit our Soup and stew recipes section for more delicious meal ideas, or our browse summer recipes for more meal ideas