Dinner

Broccoli & Pea Soup with Minty Ricotta and Pine Nuts Recipe

ByJake Silas November 25, 2025November 25, 2025

Introduction

This vibrant broccoli and pea soup is a fresh and comforting choice, perfectly balanced with zesty lemon and a creamy minty ricotta topping. Easy to make and full of green goodness, it’s ideal for a light lunch or a cozy dinner starter.

A bowl of creamy green soup with a smooth texture fills the round white bowl with a light brown rim. On top, there is a dollop of white cream in the center, sprinkled with small pine nuts and black pepper. Drizzles of golden olive oil create thin curved lines over the soup, alongside tiny mint leaves scattered on the surface. The bowl sits on a white marbled textured surface next to a silver spoon and a glass salt shaker. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Heat the olive oil in a flameproof casserole pot over medium heat. Add the onion and celery and fry gently for about 10 minutes until softened.
Step 2: Add the crushed garlic and cook for 1 more minute until fragrant.
Step 3: Stir in the broccoli florets, peas, and hot vegetable stock. Bring to a simmer, cover, and cook for 10 to 15 minutes until the broccoli is tender.
Step 4: Transfer the soup to a blender or use a hand blender to puree it until smooth. Season with salt and pepper.
Step 5: Stir in half of the lemon zest and juice. Taste and add the remaining lemon zest and juice if you prefer a brighter flavor.
Step 6: In a small bowl, combine the ricotta with the finely chopped mint and a pinch of salt.
Step 7: Ladle the soup into bowls, top each with a spoonful of the minty ricotta, sprinkle with toasted pine nuts, and drizzle with extra olive oil. Garnish with whole mint leaves and serve with sliced bread if desired.

Tips & Variations

For a richer soup, add a splash of cream or coconut milk before blending.
Swap pine nuts for toasted almonds or walnuts for a different crunch.
Use fresh herbs like parsley or basil as an alternative to mint if preferred.
For a heartier meal, add cooked potatoes or cannellini beans to the soup before blending.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Keep the minty ricotta separate and add it fresh when serving to maintain its texture and flavor.