Broccoli and Frozen Pea Soup with Pancetta
A tasty 30-minute broccoli and frozen pea soup with Parmesan, smoked paprika and a crispy pancetta topping.
Servings: 4 people
Calories: 262kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 3 cloves garlic crushed
- 14 oz broccoli florets and stalks
- 3 oz veg stock
- 2.5 oz frozen peas or petit pois
- ½ cup Parmesan
- ½ lemon juice
- ¼ teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon white pepper
- ½ teaspoon 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.
Nutrition
Serving: 1 serving | Calories: 262kcal | Carbohydrates: 14g | Protein: 12g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 506mg | Potassium: 483mg | Fiber: 4g | Sugar: 4g | Vitamin A: 971IU | Vitamin C: 100mg | Calcium: 213mg | Iron: 1mg