Broccoli and Peas Soup
A bounty of fresh vegetables come together in this hearty yet light vegetable soup perfect for lunch or dinner.
Equipment
- 1 dutch oven
- 1 blender
Ingredients
- 3 tbsp olive oil
- 2 tbsp butter
- 1 onion, diced
- 3-4 carrots, chopped
- 2 cups broccoli stalks, peeled and cubed
- 2 cups potatoes peeled and cubed
- 2 cups mushrooms, sliced
- water
- 1 tbsp kosher salt
- 1/2 tsp black pepper
- dash of chili flakes
- 2 cups broccoli florets
- 1 cup frozen peas
- fresh dill for serving
Instructions
- Heat a Dutch oven over medium heat. Add the olive oil and butter.
- Add the onions, carrots, and broccoli stems. Allow them to sauté for a couple of minutes until the onions are translucent.
- Add the potatoes and mushrooms and stir to combine.
- Add the salt, pepper, and chili flakes. Add enough water to cover the vegetables.
- Bring the soup to a simmer and cover it. Let it cook until the vegetables are tender, about an hour.
- Remove some of the vegetables from the soup and transfer them to a blender. Blend until it is smooth. Pour back into the soup and stir.
- Add the broccoli florets and the peas. Allow them to cook for an additional 5 minutes or until the broccoli is tender-crisp.
- Top with fresh dill and enjoy!
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