Zingy Pea, Broccoli & Mint Soup – A Taste of Our Nutrition Classes at Yarrow
- The Yarrow Cookery School
- Sep 16
- 3 min read
At the Yarrow Cookery School in East Lothian, just 18 minutes from Edinburgh, we believe cooking should be simple, seasonal, and joyful. Our hands-on cooking classes in Scotland are all about building confidence in the kitchen and showing how scratch cooking can be both delicious and nourishing.
Last week we welcomed Emma Marshall, a registered nutritionist, to lead our very first nutrition cookery class at Yarrow. The day was filled with conversation, practical cooking, and lots of flavour and one of the standout dishes was this bright and comforting pea, broccoli, and mint soup.
Packed with green vegetables, ginger, and herbs, it’s the kind of recipe that proves eating well doesn’t have to be complicated. It’s fresh, vibrant, and quick enough for a weekday lunch.
Zingy Pea, Broccoli & Mint Soup
Serves: 6
Ingredients – Soup
1 tbsp olive oil
1 onion (200 g), peeled and chopped
2 garlic cloves, peeled and chopped
15 g fresh ginger, peeled and chopped
250 g frozen green peas
250 g fresh broccoli (stalks included), chopped
500 ml hot vegetable stock (e.g. Bouillon powder)
Sea salt and black pepper
1 × 400 g tin coconut milk
20 fresh mint leaves (5 g)
Ingredients – To Serve
Toasted pumpkin seeds
Fresh mint leaves, pea shoots, or micro herbs
Method
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and ginger and sauté for 10 minutes until softened.
Add the broccoli and cook for 5 minutes more. Stir in the stock, peas, salt, and pepper. Bring to the boil, then reduce to a simmer for 5 minutes until the vegetables are tender.
Remove from the heat, add the coconut milk and mint, and blend until smooth using a stick blender or food processor.
Serve hot, topped with toasted pumpkin seeds and fresh herbs.
Emma’s Top Tip for Colour and Flavour
When making broccoli soup, chop the florets into small pieces and keep the cooking time short. It helps the soup stay bright green, preserves nutrients, and keeps the flavour fresh.
Cooking & Nutrition Classes in Scotland
This recipe is just one example of what you might cook during a nutrition cookery class at the Yarrow Cookery School. Led by Emma Marshall, our nutrition days are designed to help you:
Understand how food supports your health and wellbeing.
Cook nourishing meals that are simple enough for everyday life.
Take away practical tips you can use straight away at home.
Have the opportunity to ask any questions throughout the day from a leading nutrition professional
We also run a wide range of hands-on cooking classes in Scotland throughout the year, from Scottish Seafood and Beef Wellington to seasonal Pie Classes and Ottolenghi-style feasts. Whether you’re looking for inspiration, skills, or simply a joyful day in the kitchen, we’d love to welcome you.
👉 Explore our upcoming nutrition classes and cookery courses in East Lothian.
👉 You can find out more about Emma here: https://emmamarshallnutrition.com
Final words from Sophia
"Cooking doesn’t have to be complicated, sometimes it’s as simple as a bowl of soup, made with good ingredients and shared around the table. We’re proud to be Scotland’s first purpose-built, fossil-fuel-free cookery school, and our mission is to make scratch cooking accessible, seasonal, and joyful for everyone".
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