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Broccoli & pea soup with minty ricotta

Broccoli & pea soup served in a bowl with minty ricotta on top

Broccoli & pea soup with minty ricotta

Name: Broccoli & pea soup with minty ricotta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 1 tbsp olive oil plus extra for drizzling; 1 onion finely chopped; 2 celery sticks, chopped; 1 garlic clove crushed; 200g broccoli broken into florets; 150g fresh or frozen peas; 500ml hot low-salt vegetable stock; 1 lemon zested and juiced; 100g ricotta; 1 tbsp finely chopped mint plus a few whole leaves to serve; 1 tbsp toasted pine nuts; 2 slices bread to serve (optional)

Esther Clark

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Serves 2

Easy

Prep: 20 mins

Cook: 20 mins - 25 mins

A star rating of 4.2 out of 5.9 ratingsRate

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Make this broccoli and pea soup for lunch or to serve as a starter, and top it with minty ricotta and pine nuts. A healthy dish, it delivers three of your five-a-day

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil

plus extra for drizzling
1 onion

finely chopped
2 celery

sticks, chopped
1 garlic clove

crushed
200g broccoli

broken into florets
150g fresh or frozen peas
500ml hot low-salt vegetable stock
1 lemon

zested and juiced
100g ricotta
1 tbsp finely chopped mint

plus a few whole leaves to serve
1 tbsp toasted pine nuts
2 slices bread

to serve (optional)

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Nutrition: Per serving

kcal395
fat19g
saturates5g
carbs31g
sugars11g
fibre12g
protein19g
salt1.1g

Method

step 1

Heat the oil in a flameproof casserole pot and fry the onion and celery for 10 mins. Add the garlic and fry for 1 min more.
step 2

Add the broccoli, peas and stock, bring to a simmer and cook, covered, for 10-15 mins, or until the broccoli is tender. Tip the mix into a blender and blitz until smooth, or use a hand blender. Season. Stir in half the lemon zest and juice, then taste, and add the rest, if you like.
step 3

Mix the ricotta with the mint and a pinch of salt. Ladle the soup into bowls, then top with the minty ricotta and the pine nuts. Drizzle over the extra olive oil and scatter with mint leaves, then serve with sliced bread, if you like.

Recipe from Good Food magazine, June 2020

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A star rating of 4.2 out of 5.9 ratings

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