Filled with vegetables, this soup provides lots of nutrients. Sweet green peas add color and flavour to this dish; and Greek yogurt and caramelised onions top it off for an easy garnish that makes a big impact.
You can take this soup in a jar to work with you and enjoy it for lunch. It tastes great when served with whole grain bread or crackers.
500 g broccoli, thick stems trimmed and separated into small florets
1 large yellow onion, thinly sliced
2 cups frozen peas
Juice of ½ lemon
¼ cup Greek yogurt
2 tablespoons chopped fresh dill
In a large saucepan on medium-high, heat a tablespoon of olive oil. Add the onion, salt and black pepper and cook, stirring occasionally, until tender, for about 8 minutes.
Add the garlic, ginger, thyme and red pepper flakes, stirring frequently, for about 2 minutes.
Add the broth to the saucepan and increase the heat to high. Cover the saucepan with a lid and bring to a boil.
Add the broccoli and reduce the heat to medium. Cover the saucepan and simmer until the broccoli is very tender, for about 15-18 minutes.
Meanwhile, in a small skillet on low, heat another tablespoon of olive oil. Add the sliced onions and season them with the salt and black pepper. Cook the onions, stirring occasionally, until very soft and light brown, for about 8 minutes.
To the saucepan add the peas. Cover the soup and simmer for about 3 minutes. Stir in the lemon juice and remove the saucepan from the heat.
Using an immersion blender, puree the soup until smooth., or to your desired consistency.
When serving the soup, top each bowl with Greek yogurt, caramelised onions and fresh dill.