Description
A tasty 30-minute broccoli and frozen pea soup with Parmesan, smoked paprika and a crispy pancetta topping.
Serves 4. Use the scaling buttons below to double or triple the quantity.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion - finely chopped
- 3 cloves of garlic - crushed
- 400g (or 14oz) broccoli florets and stalks
- 750ml (or 3 cups) veg stock
- 400g frozen peas or petit pois
- 40g (or 1/2 cup) Parmesan
- 1/2 lemon juice
- 1/4 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 tsp white pepper
- 1/2 tsp smoked salt or sea salt
- 8 slices pancetta - cut into small bite-sized pieces
Instructions
- Place a frying pan on a medium heat and add the oil. Add the onions when the oil is hot and fry until translucent.
- Add the garlic and fry for 1 minute until fragrant.
- Add the broccoli and veg stock and simmer for 10 minutes.
- Add the frozen peas / petit pois and simmer for five more minutes
- Blitz until smooth using a countertop blender or hand blender
- Stir in the Parmesan, lemon juice, paprika, black pepper, white pepper, and salt.
- Place a frying pan on a medium to high heat and fry the pancetta pieces until they begin to brown.
- Serve the soup immediately, topped with the pancetta pieces, or leave the soup to cool and store in the fridge or freezer for later. (Note 1)
Notes
- If you are making the soup ahead, skip the pancetta and add it when you come to eat the soup. It does not store well and tastes much better fresh.
- Category: Soup
- Method: stove-top
Keywords: Creamy broccoli and frozen pea soup with pancetta