Herby broccoli & pea soup

• rapeseed oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• large garlic clove↗1

  crushed

• broccoli↗400g g

  chopped into small florets

• frozen peas↗300g g
• chard↗200g g

  chopped

• low-salt veg stock↗1l l
• basil↗½ small bunch of

  chopped

• dill↗small bunch of

  chopped

• lemon↗1

  zested and juiced

• pumpkin seeds↗2 tbsp tbsp

  toasted

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Add the garlic and cook for 1 min more. Tip in the broccoli, peas and chard, then pour over the stock and bring the mixture to the boil. Reduce the heat to a simmer, cover and cook for 25 mins.

2. 2

   Stir through the herbs, lemon zest and juice, then blitz the soup with a stick blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered over the top.