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Broccoli Sweet Pea Soup

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This is a vibrant green spring soup full of vegetables that make you want to get out and run around in the sunshine.

Ingredients

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  • 1 tablespoon olive oil, avocado oil or ghee
  • 3/4 cup shallot, chopped, about 2 medium
  • 1 cup celery, chopped
  • 3 cloves garlic, chopped
  • ¼– ½ teaspoon Celtic sea salt
  • 5 cups broccoli crowns (about 1 large head), cut into chunks
  • 3–4 cups vegetable or chicken broth
  • 1 ½ cups frozen or fresh peas (I like to use petite peas)
  • 2 cups fresh spinach, firmly packed
  • ¼ cup fresh dill, chopped
  • Fresh pepper
  • 2 tablespoons lemon juice for serving (adds brightness)
  • Sprouts or dill for garnish (optional)

Instructions

  1. Heat oil or ghee in a soup pot. Add shallots and celery.
  2. Sauté on medium for 3 minutes until they begin to soften.  Don’t let them brown.
  3. Add garlic. Sprinkle with salt. Sauté 1 minute.
  4. Add broccoli and stock. Use enough stock to barely cover the broccoli.
  5. Bring to a boil, turn down and simmer 5 minutes.
  6. Rinse peas, if using frozen. Add to the soup and let simmer 2 minutes.
  7. Add spinach, simmer 2 minutes more until spinach is wilted.
  8. Pour soup into the blender, add dill and blend until smooth and creamy. Add more broth if you want your soup thinner.
  9. Taste to adjust salt, stir in a little pepper.
  10. Stir in lemon juice just before serving.
  11. Garnish with sprouts or dill.

Find it online: https://eatwellenjoylife.com/broccoli-sweet-pea-soup/