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

Broccoli & pea soup with minty ricotta

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(2 ratings)

Prep: 20 mins Cook: 20 mins - 25 mins


Serves 2

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

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal395
  • fat19g
  • saturates5g
  • carbs31g
  • sugars11g
  • fibre12g
  • protein19g
  • salt1.1g


  • 1 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 garlic clove, crushed
  • 200g broccoli, broken into florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 150g fresh or frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 500ml hot low-salt vegetable stock
  • 1 lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 100g ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 1 tbsp finely chopped mint, plus a few whole leaves to serve



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tbsp toasted pine nuts
  • 2 slices bread, to serve (optional)


  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.

  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.

  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.

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Comments, questions and tips

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Frantic Flapjack
30th Jun, 2020
Good recipe for using up leftover veg but there is not enough stock for the amount of vegetables. I used 800ml and it was still quite thick.
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