Broccoli, Jerusalem artichoke and Pea soup/puree

Broccoli, Jerusalem artichoke and Pea soup/puree

GF | DF | EF | NF | RSF
Course 1 meal a day, Family Meals, puree, Soup
Servings 4 people


  • 1 cutting board
  • 1 Sharp Knife
  • 1 Blender
  • 1 pot


  • 300 grams 300 broccoli
  • 180 grams 180 leek
  • 100 grams 100 Jerusalem artichokes 
  • 150 grams 150 frozen peas 
  • 1/3 cup fresh herbs
  • 700 grams chicken broth 
  • 1 garlic clove 
  • Salt and pepper to taste 
  • cooking oil/fat of choice 


  • Rinse and roughly chop the broccoli, leek and garlic
  • Peel the skin from the Jerusalem artichokes and roughly chop 
  • Preheat a pot over a medium – high heat adding in the cooking oil/fat of choice 
  • Once hot, add in the garlic and leeks and sauté until softened and fragrant 
  • Next add in the broccoli, Jerusalem artichokes and peas. Sauté for two minutes
  • Pour in the chicken broth and turn the heat up high, bringing the soup up to a boil. Then reduce to a gentle simmer until the veggies have softened
  • Add in the fresh herbs, loosely chopped 
  • Blend the soup in a blender until smooth and season with salt and pepper to taste 


Able to be frozen: yes 
Age Appropriate: From 1 meal a day
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