I like to make it with my own homemade chicken broth but if you’re vegan you can easily substitute with vegetable stock.
Peas are little powerhouses of nutrition packed with vitamins and minerals and because they’re actually part of the legume family they’re a good source of dietary fibre, contain protein, lots of B vitamins and even omega 3 essential fatty acids. Research has linked the consumption of peas to lowering the risk of stomach cancer and type 2 diabetes. They also have high levels of antioxidants and strong anti-inflammatory properties.
Broccoli is considered to be a superfood by many. Just a single cup serve provides 245% RDI of vitamin K which plays an important role in blood clotting and bone health and 135% RDI of vitamin C (a concentrated antioxidant source) which helps boost the immune system, supports cardiovascular and eye health and helps protect the body against cancer and strokes. Broccoli has a strong positive impact on the body’s detoxification process and helps lower levels of bad cholesterol.
If using real chicken broth, you’ll get an extra dose of minerals, gelatin and overall immune boosting properties.
- 2 good sized broccoli heads (around 450g or 1 lb)
- 2 cups good quality frozen peas (around 250g or ½ lb)
- 1 litre / 2.1 pints good quality chicken stock/broth or vegetable stock
- 1 brown onion, finely chopped
- 1 good sized potato, peeled and chopped
- 2 garlic cloves, crushed
- 2 tablespoons olive oil
- Bring a large saucepan to a medium-high heat and fry the onions and garlic for a couple of minutes until they start to turn translucent
- Add the stock and potato and bring to the boil then allow to simmer for 15-20 minutes until the potatoes are nice and soft
- Add the broccoli and peas and cook for a further 5 minutes
- Remove from heat and allow to cool then blend until smooth
- Season with salt and pepper
Serve topped with your favourite chopped herbs and some natural yoghurt if you feel like something a little creamy