McKenzie's Broccoli and Pea Soup

McKenzie's Broccoli and Pea Soup

With everything going on in the world right now, we wanted to get in touch and share some comforting, wholesome recipes from McKenzie's to help your readers cook with ease at home in the coming months, using simple ingredients they'll likely already have in their pantry. 

If you're finding it hard to purchase meat from the supermarket, pulses such as lentils, beans, and peas are a great substitute as they're a great source of protein and fibre with a long shelf life. 

Preparation Time: 30 minutes
Cook Time: 14 minutes
Serves: 4

1/2 cup McKenzie's Green Split Peas
2 tsps olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 broccoli heads (400g), stems chopped and head cut into florets
1 potato, peeled and chopped
1 celery stick, chopped
1 litre vegetable stock
Natural yoghurt, to serve
Mixed seeds (pepita, sesame, sunflower), toasted, to serve

Prepare peas according to on-pack preparation instructions.
Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes until softened. Add garlic and cook for 30 seconds. Add broccoli stems, potato, celery, stock and peas and bring to the boil. Cook, stirring occasionally, for 20 minutes or until peas are tender.
Add the broccoli florets and cook for 3-5 minutes until just cooked. Remove from heat.
Use a stick blender to blend until smooth.
Serve soup with a dollop of yoghurt and sprinkle of toasted seeds.
Do not overcook broccoli florets at step 3 so that the soup retains its lovely green colour. Nutritional facts: The rich protein and fibre content of pulses can help you feel fuller for longer.