Pea, Broccoli and Almond Soup
I’ve just come back from my wedding, it was the best week ever but I have to admit that I’m feeling pretty exhausted so have been focusing on pick me up, energy boosting meals like this soup. This is so beautifully creamy with lovely hints of sweet peas, rich tamari, zingy lemon and garlic. The mix of peas, broccoli, celery and spinach will make you feel like a total goddess, but all the herbs and spices create so much flavour, that you should really enjoy the soup at the same time. I think it’s great served with toasted rye bread spread with a thick layer of hummus, rocket leaves, olive oil, black pepper and lemon.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- salt and pepper
- olive oil
- juice of 1 lemon
- 5 cloves of garlic
- 1 head of broccoli
- 1/2 bag frozen peas (250g)
- 2 sticks of celery
- frozen spinach (100g)
- 200 ml almond milk (make sure it’ s unsweetened!)
- 450 ml water
- 1 inch of fresh ginger
- 1 teaspoon of chilli flakes
- 1 teaspoon of brown miso paste
- 1 teaspoon of tamari
- Carbohydrate 0.676016666666667 g
- Cholesterol 0 mg
- Fat 0.046874999925 g
- Fiber 0.0313333338002364 g
- Protein 0.0297666666666667 g
- Saturated Fat 0.006472499989644 g
- Serving Size 1 1 Serving (12g)
- Sodium 12.359366319443 mg
- Sugar 0.64468333286643 g
- Trans Fat 0.001269374997969 g
- Calories 2 calories
Start by peeling the ginger, then chop it finely and crush the garlic cloves. Add these to a large frying pan with generous drizzle of olive oil, salt and pepper. Let this heat up and sauté for a few minutes before adding in the tamari, finely chopped celery, frozen spinach and broccoli. Stir this around for a minute before adding the water and frozen peas to the pan. Add a generous pinch of salt and let this heat up for about 15 minutes, stirring occasionally. Once everything has cooked pour the mixture into your blender with the lemon juice, chilli flakes, miso paste and almond milk. Blend it all together until it’s really smooth and creamy!
