Recipes.

Green Pea, Broccoli + Mint Soup with Puy Lentil Topping

By David Frenkiel + Luise Vindahl


I Quit Sugar - Green Pea Broccoli and Mint Soup
Photo by: David Frenkiel
  • 4 servings
  • Prep - 20 mins
    Cooking - 25 mins
  • Total - 45 mins
I Quit Sugar - Green Pea Broccoli and Mint Soup
Photo by: David Frenkiel

This super nutritious and veggie packed soup is a recipe to keep on hand to warm you up through the colder months. Quick, easy, delicious and loaded with green veg – sounds like the perfect meal to us!  

Servings: 4
Preparation: 20 mins
Cooking: 25 mins

Ingredients

  • 1 tablespoon coconut oil.
  • 1 onion, peeled.
  • 2 tablespoons ginger, fresh, peeled and grated.
  • 2 cups green peas, frozen.
  • 2 cups broccoli, stalks included, roughly chopped.
  • 500 ml vegetable stock.
  • Sea salt and freshly ground black pepper.
  • 400 ml coconut milk, tinned.
  • 20 mint leaves, fresh.

Puy Lentil Topping

  • 1 cup lentils, cooked or tinned.
  • 1 tablespoon extra-virgin olive oil.
  • 1/2 lemon, zested.
  • Sea salt and freshly ground black pepper.

To Serve

  • Pumpkin seeds, toasted.
  • Extra mint leaves.
  • Toasted sourdough.

Directions

1. To prepare the lentil topping, add the cooked lentils to a small bowl, stir through the oil and zest and seasoning to taste. Set aside.

2. For the soup, heat the oil in a large saucepan on a medium-low heat. Roughly chop the onion and garlic, add them to the pan along with the ginger and sauté for about 10 minutes or until the onion begins to soften. Add the peas and broccoli to and sauté for a further 5 minutes. Add the stock and season to taste.

3. Bring to the boil, reduce the heat and simmer until the vegetables are tender, stirring occasionally so the soup doesn’t burn. Remove from the heat and stir through the coconut milk and mint. Using a stick blender or food processor, blend until smooth.

4. Top with a sprinkling of lentils, pumpkin seeds, mint and some seasoning and a drizzle of olive oil, along with toast on the side.


Note

This is an edited extract from Green Kitchen At Home by David Frenkiel & Luise Vindahl published by Hardie Grant Books RRP $39.99 and is available in stores nationally.
I Quit Sugar - Green Kitchen at Home

This super nutritious and veggie packed soup is a recipe to keep on hand to warm you up through the colder months. Quick, easy, delicious and loaded with green veg – sounds like the perfect meal to us!

Ingredients

  • 1 tablespoon coconut oil.
  • 1 onion, peeled.
  • 2 tablespoons ginger, fresh, peeled and grated.
  • 2 cups green peas, frozen.
  • 2 cups broccoli, stalks included, roughly chopped.
  • 500 ml vegetable stock.
  • Sea salt and freshly ground black pepper.
  • 400 ml coconut milk, tinned.
  • 20 mint leaves, fresh.

Puy Lentil Topping

  • 1 cup lentils, cooked or tinned.
  • 1 tablespoon extra-virgin olive oil.
  • 1/2 lemon, zested.
  • Sea salt and freshly ground black pepper.

To Serve

  • Pumpkin seeds, toasted.
  • Extra mint leaves.
  • Toasted sourdough.

Directions

1. To prepare the lentil topping, add the cooked lentils to a small bowl, stir through the oil and zest and seasoning to taste. Set aside.

2. For the soup, heat the oil in a large saucepan on a medium-low heat. Roughly chop the onion and garlic, add them to the pan along with the ginger and sauté for about 10 minutes or until the onion begins to soften. Add the peas and broccoli to and sauté for a further 5 minutes. Add the stock and season to taste.

3. Bring to the boil, reduce the heat and simmer until the vegetables are tender, stirring occasionally so the soup doesn’t burn. Remove from the heat and stir through the coconut milk and mint. Using a stick blender or food processor, blend until smooth.

4. Top with a sprinkling of lentils, pumpkin seeds, mint and some seasoning and a drizzle of olive oil, along with toast on the side.

Note

This is an edited extract from Green Kitchen At Home by David Frenkiel & Luise Vindahl published by Hardie Grant Books RRP $39.99 and is available in stores nationally.
I Quit Sugar - Green Kitchen at Home

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