Pea, Broccoli and Minted Ricotta Soup
Back home
1 min read

Pea, Broccoli and Minted Ricotta Soup

Pea, Broccoli and Minted Ricotta Soup

Ingredients

Method

  • 1 tbsp olive oil
  • 1 chopped onion
  • 2 chopped celery stalks
  • 1 crushed garlic clove
  • 200g broccoli, broken into pieces
  • 150g peas
  • 500ml veg stock
  • 100g ricotta
  • 1 lemon, zest and juice
  • 1 tbsp chopped mint
  • 1 tbsp toasted pine nuts
  • Heat up the oil in a casserole pot and fry the celery and onion for 10 mins. Add the garlic, fry for a minute more, then tip in the peas and broccoli along with the stock. Season, bring to a simmer, and cook for about 15 mins before blending with a hand blender. Stir in the lemon zest and juice.
  • Mix together the ricotta with the mint and a small pinch of salt. Ladle the soup into serving bowls, then top with a good dollop of the mint ricotta and a sprinkling of pine nuts and a drizzle of olive oil. Delicious!
20 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box