Make this broccoli and pea soup for lunch or to serve as a starter, and top it with minty ricotta and pine nuts. A healthy dish, it delivers three of your five-a-day
Prep:20 mins
Serves 2
1 tbsp olive oil, plus extra for drizzling1 onion, finely chopped2 celery sticks, chopped1 garlic clove, crushed200g broccoli, broken into florets150g fresh or frozen peas500ml hot low-salt vegetable stock1 lemon, zested and juiced100g ricotta1 tbsp finely chopped mint, plus a few whole leaves to serve1 tbsp toasted pine nuts2 slices bread, to serve (optional)
STEP 1Heat 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.STEP 2Add 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.STEP 3Mix 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.
