Autumn time is soup time! When the days get shorter and shorter and the weather wetter and wetter you want something belly warming and comforting. And since I love eating out of a bowl, soup is the obvious choice. Now this one is loaded with greens. Great for your nutrition, but also look at that colour! I love it. Enjoy one or two servings of this soup and you have 3 of your 5 a day already done. I also like to use a stick blender (on food that is). It gives the soup a nice creamy texture and you don’t even have to chew. To serve, this soup goes really well with a slice of fresh bread (why don’t you try this recipe for bread?) with some margarine or cream cheese spread like Tofutti. Simple, easy and also budget friendly food. Get cookin’!
You will need for about 4 servings:
1 medium sized yellow onion, roughly chopped
1 glove of garlic, roughly chopped
1 small head of broccoli, cut into floretts
2-3 medium sized potatoes, cubed (about 1 cm x 1 cm)
2 cups frozen peas
1/2+ cup of soy cream
2 tablespoons of rapeseed or sunflower oil
salt and pepper to taste
In a big pot, heat up the oil over medium heat, then add the onion and the garlic. Once the onions are translucent, add the potato and let them get just a little bit of colour. After about 2 minutes add the broccoli and top with just enough water to cover the broccoli and potatoes. Bring the water to a boil and let the potatoes and broccoli simmer until they are tender. This should only take a few minutes since you cut the potatoes into small cubes. Then add the frozen peas and let simmer for another one or two minutes.
Enter the stick blender! Turn off the heat and put the pot on a slightly wet kitchen towel so it won’t move while blending. If you are an experienced stick blender handler you can also do it on the stove. Start by just using impulse blends of one second and go around the pot. Be careful to have the blender under the surface of the liquid as some of it may otherwise come flying towards you. Blend the soup until smooth. Add the soy cream and a bit more hot water if you want it more liquid. Add salt to taste. Serve in a bowl or a deep plate with some more soy cream drizzled and some pepper freshly cracked on top. Garnish with fresh basil or edible flowers. Enjoy!
Broccoli Potato & Pea Soup ready to fill you belly with a warm, fussy feeling.
Veggiephile 
Hey Julie. Love your blog and I’m not even a vegan! 🙂 Do you know what can I use instead of soy cream?
Aw, thank you so much, Migle 🙂 You can just use (cow) single cream, should be the same outcome.
Great, thanks! Can’t wait to try it 🙂
I made it! It was very delicious. I think I’ll eat soups more often now 🙂
Yeahy, thank you so much! I am glad that you liked it. I will try to post more soup recipes soon 😉
Looks delicious, thank goodness soup season has started in Rome too!
ps, great photos!