Green Pea and Vegetable Soup

Potage aux petits pois et légumes verts

A fridge-clearing soup perfect for loading up on green vegetables! With the arrival of autumn, what could be more comforting? Feel free to vary the vegetables and add whatever you have on hand (kale, Swiss chard, celery, etc.) Enjoy!

Preparation 15 min
Cooking 30 min
Portion 4

Nutrition Facts (per serving)

Calories
125
Fat
4
Carbohydrates
15
Fibre
5
Protein
6
Sodium
475

Ingredients

  • 1 large onion, finely chopped

  • 15 ml (1 tbsp) vegetable oil

  • 750 ml (3 cups) chopped broccoli

  • 500 ml (2 cups) chopped spinach

  • 250 ml (1 cup) frozen green peas

  • 1 medium zucchini, diced

  • 750 ml (3 cups) reduced-sodium chicken broth

  • Salt and pepper to taste

Preparation

  1. In a large pot, sauté the onion in oil over medium heat until softened. Add the vegetables and sauté for 5 minutes.

  2. Pour the reduced-sodium chicken broth into the pot and increase the heat to medium-high. Let simmer for 20 minutes.

  3. Puree the soup until smooth using an immersion blender. Adjust the seasoning if needed.

  4. Serve the soup in bowls. Garnish with pumpkin seeds and hemp seeds if desired.

Notes

Can be kept in the refrigerator for 5 days. Freezes for up to 3 months.

Registered Dietitian Nutritionist in Quebec City