By Devi Poojari
Fresh, herby and bright green in colour, this broccoli and peas soup is sure to be a repeat make during your weekday meals for it is packed with flavour and perfect for when you want a meatless option.
1 cup broccoli florets 1 cup frozen peas 2 cloves garlic 1 onion, chopped ¼ cup basil leaves 1 teaspoon dried oregano 2 tablespoons olive oil 1 teaspoon lemon zest Juice of ½ lemon 3 cups water 1 vegetable stock cube Salt and pepper, to taste
Heat the olive oil in a large pot and sauté the onions and garlic until fragrant.
Add the broccoli florets and frozen peas and cook for another couple of minutes, until the vegetables begin to soften.
Add the basil leaves, oregano and lemon zest and toss to combine.
Pour in the water and crumble the stock cube before bringing it to a boil and simmering on a low heat for 15 minutes.
Once the vegetables are softened, season with salt and pepper and cool completely.
Add the mixture, along with the liquid to a blender jar and puree into a smooth liquid.
Pour the soup back into the pan and bring to a boil before turning off the heat and stirring in the lemon juice. Serve hot.