Healthy Broccoli and Pea Soup Recipe – Quick, Easy & Nutritious

Healthy Broccoli and Pea Soup Recipe – Quick, Easy & Nutritious
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This simple and quick broccoli and pea soup is the perfect healthy option for anyone aiming to eat light or boost their nutrition. Whether you have little time to cook or want a delicious, wholesome meal, this soup is a must-try. The best part? It’s incredibly easy to make. Just toss all the ingredients into a pan, blend them into a smooth paste, add some water, boil, and your soup is ready to enjoy.

Broccoli is a powerful superfood packed with antioxidants, vitamins, and minerals that support glowing skin and overall health. Peas add natural sweetness and extra protein to this comforting green soup. Together, they create a nourishing bowl that’s both filling and light.

If you prefer a creamier texture, you can add cashews, milk, or cream. However, without any dairy, the soup has a beautiful velvety green color and a fresh, vibrant flavor that’s surprisingly tasty for such a simple recipe.

Why You’ll Love This Broccoli and Pea Soup

  • Quick and easy to prepare — perfect for busy weekdays
  • Rich in vitamins, antioxidants, and fiber
  • Low-calorie and ideal for weight management or detox diets
  • Vegan and gluten-free, suitable for various dietary needs
  • Kid-friendly and comforting, making it great for picky eaters

My Personal Connection

I love how this broccoli and pea soup combines simplicity with nutrition. The first time I made it, I was surprised at how flavorful such minimal ingredients could be. It’s now a regular on my menu, especially when I want a light dinner or a healthy lunch.

This soup also works great as a starter for larger meals or as a comforting snack on chilly days. Even my kids, who usually hesitate with vegetables, love this soup because it’s smooth and mild.

Tips and Variations

  • Mix in spinach, kale, or zucchini for an even greener and more nutrient-dense soup.
  • Add a scoop of cooked lentils, chickpeas, or silken tofu before blending to increase protein content.
  • For a creamy broccoli soup without dairy, blend in a handful of soaked cashews before cooking.
  • If you’re not vegan, add a splash of milk, cream, or coconut milk for a richer texture.

If you are looking for more soups recipes, do try following,

Also visit my YouTube channel Shriyog Kitchen by Yogita for more recipe videos.

broccoli-soup
Yogita

Broccoli and pea soup

This is a healthy and satvik soup with very less ingredient's and easy to prepare also helps to loose weight and boost brain powder.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Course: Soup
Method

Method
 

  1. 1 tsp Butter
  2. 1/4 cup Roughly chopped onions
  3. 2 -3 small pieces Ginger
  4. 2 cup Broccoli florets
  5. 3/4 cup Green peas
  6. 2 cup Water
  7. 1/4 tsp Black pepper powder
  8. 1/2 tsp Salt
  9. Heat a teaspoon of butter in a pan, then sauté 2–3 small pieces of ginger along with roughly chopped onions.
  10. Cook the onions until they turn translucent.
  11. Stir in the broccoli florets and green peas, ensuring they are well-coated with the butter and onions.
  12. Pour in water, cover with a lid, and let the vegetables cook over medium flame for 4–5 minutes, or until the broccoli is tender. Avoid overcooking to retain their bright color and nutrients.
  13. After cooking, check the doneness by piercing the vegetables with a knife or fork.
  14. Strain the vegetables, reserving the cooking water (broccoli stock) for later use.
  15. Once the vegetables have cooled slightly, transfer them to a blender and process into a smooth paste.
  16. Return the paste to the pan and pour in the reserved stock. Stir well to combine, adjusting the consistency with more water if needed.
  17. Season with black pepper powder and salt, then bring the soup to a gentle boil for 2–3 minutes.
  18. Serve the broccoli soup hot, optionally garnished with a swirl of cream or fresh herbs.

BROCCOLI AND PEA SOUP WITH DETAILED INSTRUCTIONS AND STEP BY STEP PHOTOS

Step 1:Heat a teaspoon of butter in a pan, then sauté 2–3 small pieces of ginger along with roughly chopped onions.

Step 2: Cook the onions until they turn translucent.

Step 3: Stir in the broccoli florets and green peas, ensuring they are well-coated with the butter and onions.

Step 4: Pour in water, cover with a lid, and let the vegetables cook over medium flame for 4–5 minutes, or until the broccoli is tender. Avoid overcooking to retain their bright color and nutrients.

Step 5: After cooking, check the doneness by piercing the vegetables with a knife or fork.

Step 6: Strain the vegetables, reserving the cooking water (broccoli stock) for later use.

Step 7: Once the vegetables have cooled slightly, transfer them to a blender and process into a smooth paste.

Step 8: Return the paste to the pan and pour in the reserved stock. Stir well to combine, adjusting the consistency with more water if needed.

Step 9: Season with black pepper powder and salt, then bring the soup to a gentle boil for 2–3 minutes.

Step 10: Serve the broccoli soup hot, optionally garnished with a swirl of cream or fresh herbs.

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