Pea, Broccoli and Minted Ricotta Soup
Pea, Broccoli and Minted Ricotta Soup



  • 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

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