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This recipe is gluten free, dairy free, & vegan, and serves 4-6 people.


2 tablespoons extra virgin olive oil
1 (150g) brown onion, peeled and chopped
3 cloves garlic, peeled and chopped
3cm knob (25g) ginger, peeled and sliced
1/4 bunch coriander, leaves and stalks finely chopped
1 head (400g) broccoli, stalks and florets roughly chopped
2 (275g) zucchini, trimmed and roughly chopped
1.5L vegetable stock or broth
800g frozen peas, defrosted
1/2 cup mint leaves
salt and black pepper



1. Heat a large saucepan or stock pot on medium heat, add oil, onion, garlic and ginger, place lid on top and cook for 3-4 minutes.

2. Add coriander, broccoli, zucchini and vegetable stock, bring to the boil then reduce to simmer for 30 minutes.

3. Add defrosted peas and mint leaves to the pot, season with sea salt and black pepper then use a stick blender or jug to blend to a smooth consistency.

4. Serve with some crunchy garlic croutons and extra cooked broccoli or broccolini if desired.

Store in the fridge for up to 5 days and freezer up to 3 months.

About The Author

Jacqueline Alwill

Jacqueline Alwill is a Nutritional Medicine Practitioner, accredited member of the Australian Traditional Medicine Society, author and presenter. She is dedicated to improving the health, wellbeing and happiness of all individuals.
Jacqueline has established herself as a leading Australian nutritionist, author, presenter, director of wholefoods catering company, Brown Paper Kitchen and in 2018 she successfully launched an online meal delivery service, Brown Paper Eats.
Jacqueline’s philosophy in health lays the foundations for the experience clients and the community have in her practice, workshops and the food they cook and taste. “At the heart of Brown Paper Nutrition is sharing good health with those around you. Giving people an experience in nutrition, health and wellbeing that makes them feel empowered to start and continue a journey to optimal health”.