Broccoli and pea soup with minty ricotta

• olive oil↗1 tbsp tbsp

  plus extra for drizzling

• onion↗1

  finely chopped

• celery↗2

  stalks, chopped

• garlic clove↗1

  minced

• broccoli↗200g g

  separated into florets

• fresh or frozen peas150g g
• hot low‑salt vegetable broth500ml ml
• lemon↗1

  zest and juice

• ricotta↗100g g
• finely chopped mint1 tbsp tbsp

  plus a few whole leaves for serving

• toasted pine nuts1 tbsp tbsp
• bread↗2 slices slices

  for serving (optional)

Step-by-step instructions

1. 1

   Heat the oil in a heat‑proof pot and sauté the onion and celery for 10 minutes. Add the garlic and sauté for another minute.

2. 2

   Add the broccoli, peas and broth, bring to a gentle boil and cook covered for 10‑15 minutes, or until the broccoli is tender. Transfer the mixture to a blender and blend until smooth, or use an immersion blender. Season. Add half of the lemon zest and juice, then taste and, if desired, add the rest.

3. 3

   Mix the ricotta with the mint and a pinch of salt. Spoon the soup into bowls, then top with the mint ricotta and pine nuts. Drizzle with extra olive oil and sprinkle mint leaves, serve with sliced bread if desired.