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Cosy up to a bowl of this Pea and broccoli soup for your next meat-free Monday. On the table in 30 minutes, it's quick, creamy and flavourful.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Pea and broccoli soup


  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 brushed potato, peeled, chopped
  • 4 cups (1L) chicken or vegetable stock
  • 1 head broccoli, cut into florets
  • 2 cups (240g) frozen peas
  • ⅓ cup (80ml) thin cream
  • Thin cream, extra, to serve
  • Coarsely chopped chives, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the garlic and cook, stirring, for 1 min or until aromatic.
  2. Step 2

    Add potato and stock. Bring to the boil. Cook for 10 mins or until potato is tender. Add broccoli and peas. Bring to the boil. Cook for 2 mins or until broccoli is tender. Remove from heat.
  3. Step 3

    Carefully use a stick blender to blend the mixture until smooth. Add the cream and stir to combine. Season.
  4. Step 4

    Ladle the soup evenly among serving bowls. Serve drizzled with extra cream and sprinkled with chives.