Today’s herby pea and broccoli soup is the perfect easy to make soup to eat on a grey and miserable day!
The first time I made my herby pea and broccoli soup, it was to use up some broccoli that I didn’t want to throw out but was on the verge of being too far gone to be able to use. I didn’t have enough left to make a soup on its own, even if I’d wanted plain broccoli soup (not sure how I’d feel about that) so I literally opened up the freezer drawer and picked the first thing out that I thought would go – frozen peas.
My logic at the time was that peas were green and broccoli was green and also that I’d eat them both on the same plate as part of a Sunday dinner – these facts meant that in my head peas and broccoli were a match made in heaven.
As I’ve discovered numerous times in the past though, what works well in my head most definitely does not always translate into reality. 😂
This creation was an absolute success though and I’ve made this a couple of times since the first time I’ve made it with various different quantities or broccoli and peas and it’s always been lovely.
My basic rule is that I try and add in around 600g of vegetables when I’m making a batch of any soup because that always seems to give me just the right consistency when I top up the water to the 1.3l level. That means if I have more broccoli then I just use fewer peas and less broccoli then I use more.
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