Broccoli and Pea Soup topped with Ricotta
Stunning and simple, which makes this such a budget-friendly recipe.
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Ingredients
- 1 large head broccoli cut into florets, save the broccoli stalks, peel and slice them to use as well
- 2 sticks celery diced
- 1 large onion diced
- 4 cloves garlic chopped or minced
- 2 cups frozen peas
- 1 litre stock vegetable or chicken. You might need an extra cup or two.
- 200 g fresh ricotta for topping the soup
- 2 tbsp good oil olive oil or other healthy oil
Instructions
- In a large saucepan soften the onions, celery and broccoli stalks and cook on a low to medium heat until softened. Add the garlic when they are just about tender.
- Add the stock, broccoli and cook until the broccoli is just tender. Add the frozen peas and bring it all back to the boil and then shut off the heat. Do not over cook the broccoli or peas. You want a nice green soup.If the vegetables are not sufficiently covered with stock add some more.
- Using a hand stick blender, blend the soup and use salt and pepper to taste. You could add some heavy cream at this stage if you want a creamier soup.
- Ladle the hot soup into bowls and garnish with a drizzle of nice olive oil, crispy croutons, and some mint leaves.