Curried spinach & lentil soup
Pack in the nutrients and the flavour with our curried spinach and lentil soup. It's full of iron and vitamin C and is served with a cashew chutney topping
Herby broccoli & pea soup
Serves 4
Easy
Prep:
Cook:
Our vibrant broccoli and pea soup delivers three of your 5-a-day, and is full of nutrients including iron, folate and vitamin C
Skip to ingredients
- 1 tbsp rapeseed oil
- 1 onionfinely chopped
- 1 large garlic clovecrushed
- 400g broccolichopped into small florets
- 300g frozen peas
- 200g chardchopped
- 1l low-salt veg stock
- ½ small bunch of basilchopped
- small bunch of dillchopped
- 1 lemonzested and juiced
- 2 tbsp pumpkin seedstoasted
Nutrition: Per serving
- kcal214
- fat8glow
- saturates1g
- carbs19g
- sugars10g
- fibre10g
- protein12g
- salt1g
Method
step 1
Heat the oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Add the garlic and cook for 1 min more. Tip in the broccoli, peas and chard, then pour over the stock and bring the mixture to the boil. Reduce the heat to a simmer, cover and cook for 25 mins.
step 2
Stir through the herbs, lemon zest and juice, then blitz the soup with a stick blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered over the top.
