Lunche for 4

Broccoli Pea Soup with Croutons

Name: Broccoli Pea Soup with Croutons
Total time: 40 min
Yield: 4 servings
Cuisine: British and Irish
Ingredients: 2 tbsp olive oil; 1 onion finely chopped; 2 cloves garlic crushed; 1 L vegetable stock; 1 broccoli; 150 g frozen peas; 150 g baby spinach; large handful of parsley finely chopped; 1 lemon juiced; double cream for drizzling (optional); 175 g stale bread; 1 tbsp olive oil; 1 clove garlic halved

$8.60for 440 minServes 4

Broccoli, peas, spinach, and parsley cook in vegetable stock, then blend smooth and pair with crisp garlic croutons.

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
	Broth, 35 oz$0.07/oz typical	35 oz	$2.46Typical price
	Broccoli, 0.5 lb$1.99/lb typical	0.5 lb	$0.99Typical price
	Frozen vegetables, 5.25 oz$0.10/oz typical	5.25 oz	$0.53Typical price
	Spinach, 5.25 oz$0.35/oz typical	5.25 oz	$1.85Typical price
	Fresh herbs (cilantro, 0.25$1.49 each typical	0.25	$0.37Typical price
	Lemons and limes, 1$0.60 each typical	1	$0.60Typical price
	Sandwich bread, 0.25$2.49 each typical	0.25	$0.77Typical price
Total for the servings shown		$8.60

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Olive and cooking oil

Not included in the cost.

40 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

British and Irish Vegetarian Budget Lunches Cold-weather comfort Winter Spring

Typical price

$2.15 per serving$8.60 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 tbsp olive oil
1 onion finely chopped
2 cloves garlic crushed
1 L vegetable stock
1 broccoli
150 g frozen peas
150 g baby spinach
large handful of parsley finely chopped
1 lemon juiced
double cream for drizzling (optional)
175 g stale bread
1 tbsp olive oil
1 clove garlic halved

Steps

Heat the oven to 400 F, cut the stale bread into small spooky shapes, and toss them with olive oil and halved garlic.
Bake the bread on a baking sheet for 10 minutes until crisp, then discard the garlic halves.
Cook the onion and crushed garlic in 2 tablespoons olive oil in a large pot over medium heat for 5 minutes.
Add the stock and broccoli, simmer for 12 minutes, then add the peas and spinach for 4 minutes.
Blend in the parsley and lemon juice until smooth, then drizzle with cream if using.
Serve the soup with the garlic croutons.