Broccoli & pea soup with minty ricotta

Lunch with 12 ingredients.

Servings: 2

Total time: 45 minutes

Ingredients

• 1 tablespoon toasted pine nuts
• 2 slice bread to serve (optional)
• 1 garlic clove crushed
• 1 onion finely chopped
• 200 gram broccoli broken into florets
• 500 millilitre hot low-salt vegetable stock
• 1 tablespoon olive oil plus extra for drizzling
• 150 gram fresh or frozen peas
• 100 gram ricotta
• 1 lemon zested and juiced
• 2 celery sticks, chopped
• 1 tablespoon finely chopped mint plus a few whole leaves to serve

Method

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.