Wash and cut the broccoli into mid-sized chunks. Make sure the stem is a bit thinner, as it takes longer to cook than the florets.
Bring the vegetable stock to a boil and add the broccoli and the stems.
Reduce the heat and let the broccoli simmer until they are tender and soft.
Add the frozen peas, cover the pot and let them cook for another 3-5 minutes.
Use a ladle to take out some of the extra stock in which the vegetables are cooking. Keep it aside as you’ll use it to adjust the thickness of the soup.
Use a hand blender to blend the broccoli and peas until you reach a creamy texture.
At this point if there is need, add some of the stock back to the soup to make it a bit runnier.
Season with sea salt and pepper to your taste.
Pour the soup into a bowl, garnish with sprouts or parsley and serve warm.