Our vibrant broccoli and pea soup delivers three of your 5-a-day, and is full of nutrients including iron, folate and vitamin C
Prep:10 mins
Serves 4
1 tbsp rapeseed oil1 onion, finely chopped1 large garlic clove, crushed400g broccoli, chopped into small florets300g frozen peas200g chard, chopped1l low-salt veg stock½ small bunch of basil, choppedsmall bunch of dill, chopped1 lemon, zested and juiced2 tbsp pumpkin seeds, toasted
STEP 1Heat the oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Add the garlic and cook for 1 min more. Tip in the broccoli, peas and chard, then pour over the stock and bring the mixture to the boil. Reduce the heat to a simmer, cover and cook for 25 mins.STEP 2Stir through the herbs, lemon zest and juice, then blitz the soup with a stick blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered over the top.
