Description
A vibrant and healthy broccoli and pea soup, enhanced with fresh lemon and topped with mint-infused ricotta and toasted pine nuts for a creamy, refreshing finish. Perfect as a light lunch or starter, this soup combines wholesome vegetables with zesty flavors and a delightful texture contrast.
Ingredients
Scale
Soup
- 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
Minty Ricotta Topping
- 100g ricotta
- 1 tbsp finely chopped mint, plus a few whole leaves to serve
- 1 tbsp toasted pine nuts
To Serve (Optional)
- 2 slices bread
Instructions
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a flameproof casserole pot over medium heat. Add the finely chopped onion and chopped celery, frying gently for about 10 minutes until softened and translucent.
- Add Garlic: Stir in the crushed garlic clove and fry for an additional 1 minute to release its aroma without burning.
- Cook Vegetables: Add the broccoli florets and peas to the pot, then pour in 500ml of hot low-salt vegetable stock. Bring the mixture to a simmer, cover the pot, and cook for 10-15 minutes until the broccoli is tender.
- Blend Soup: Transfer the cooked vegetable mixture to a blender or use a hand blender directly in the pot. Blitz until the soup is smooth and creamy. Season with salt and pepper to taste.
- Add Lemon: Stir in half of the lemon zest and juice. Taste the soup and add the remaining lemon zest and juice if you prefer a more pronounced citrus flavor.
- Prepare Ricotta Topping: In a small bowl, mix the ricotta with the finely chopped mint and a pinch of salt until well combined.
- Serve: Ladle the hot soup into bowls. Top each serving with a spoonful of the minty ricotta and sprinkle toasted pine nuts over the top. Drizzle with extra olive oil and garnish with whole mint leaves. Serve with slices of bread if desired.
Notes
- Use frozen peas if fresh peas are not available; they work just as well.
- Adjust the amount of lemon juice and zest according to your taste for a milder or stronger citrus flavor.
- For a vegan version, substitute ricotta with a plant-based alternative and omit pine nuts if allergic.
- Leftover soup can be stored in the fridge for up to 3 days or frozen for up to 1 month.
- Toast pine nuts gently in a dry pan over medium heat until golden and fragrant to enhance their flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: broccoli soup, pea soup, minty ricotta, healthy soup, vegetable soup, easy soup recipe
