Broccoli & pea soup with minty ricotta
By Esther Clark
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
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Prep:20 mins
Cook:25 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 395
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fat 19g
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saturates 5g
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carbs 31g
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sugars 11g
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fibre 12g
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protein 19g
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salt 1.1g
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)
Method
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.
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.
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.
