Broccoli & Pea Soup with Minty Ricotta and Pine Nuts Recipe
Introduction
This broccoli and pea soup with minty ricotta is a fresh, vibrant dish perfect for light lunches or comforting dinners. Blended to a smooth texture and topped with herby ricotta and crunchy pine nuts, it offers a delightful balance of flavors and textures.
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 chopped onion and celery, frying gently for 10 minutes until softened.
- Step 2: Add the crushed garlic and cook for another minute until fragrant.
- Step 3: Stir in the broccoli florets, peas, and hot vegetable stock. Bring to a simmer, cover, and cook for 10–15 minutes, until the broccoli is tender.
- Step 4: Carefully transfer the soup mixture into a blender or use a hand blender in the pot. Blend until smooth and season to taste with salt and pepper.
- Step 5: Stir in half the lemon zest and juice. Taste the soup and add the remaining lemon zest and juice if you like a more pronounced citrus flavor.
- Step 6: In a small bowl, mix the ricotta with the finely chopped mint and a pinch of salt.
- Step 7: Ladle the smooth soup into bowls, then dollop or spoon the minty ricotta on top. Sprinkle over toasted pine nuts, drizzle with extra olive oil, and scatter with whole mint leaves.
- Step 8: Serve immediately, accompanied by slices of bread if you wish.
Tips & Variations
- For a creamier texture, add a splash of cream or coconut milk before blending.
- Substitute fresh peas with frozen peas if unavailable; they work just as well.
- Try adding a pinch of chili flakes during cooking for a subtle spicy kick.
- To make it vegan, replace ricotta with a plant-based cheese or blended silken tofu mixed with mint.
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 until warmed through. Keep the minty ricotta separate and add fresh when serving to maintain its texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well for this soup and can be used straight from the freezer, just adjust the cooking time slightly until tender.
Is it necessary to use pine nuts?
No, pine nuts add a nice crunch and flavor but you can substitute with toasted almonds, walnuts, or pumpkin seeds if preferred.
Print
Broccoli & Pea Soup with Minty Ricotta and Pine Nuts Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing broccoli and pea soup enhanced with zesty lemon and topped with creamy mint-infused ricotta and toasted pine nuts. This cozy yet light soup offers a perfect balance of flavors and textures, ideal for a nutritious lunch or light dinner.
Ingredients
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 the vegetables: Heat 1 tablespoon of olive oil in a flameproof casserole pot over medium heat. Add the finely chopped onion and chopped celery sticks, frying gently for 10 minutes until softened and translucent. Then add the crushed garlic clove and cook for an additional 1 minute to release its aroma.
- Cook broccoli and peas: Add the broccoli florets and peas to the pot, pour in the 500ml of hot low-salt vegetable stock, and bring the mixture to a simmer. Cover the pot and let it cook for 10-15 minutes until the broccoli is tender.
- Blend the soup: Transfer the cooked vegetables and stock to a blender and blitz until smooth, or alternatively, use a hand blender directly in the pot for convenience. Season the soup with salt and pepper to taste. Stir in half of the lemon zest and juice, then taste and add the remaining lemon zest and juice if desired to achieve a bright, citrusy balance.
- Prepare the minty ricotta: In a small bowl, mix the ricotta cheese with the finely chopped mint and a pinch of salt. This creates a fresh, creamy topping that adds depth to the soup.
- Serve: Ladle the smooth soup into bowls. Dollop the minty ricotta on top, sprinkle with toasted pine nuts, drizzle with extra olive oil, and scatter with whole mint leaves for garnish. Serve alongside toasted slices of bread if you wish for a complete meal.
Notes
- Use fresh or frozen peas depending on availability.
- Adjust the lemon juice and zest to your taste for brightness.
- To make it vegan, substitute ricotta with a plant-based alternative and skip pine nuts if allergic.
- For extra texture, reserve a few broccoli florets before blending and add back into the soup.
- This soup keeps well refrigerated for up to 3 days and freezes nicely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: broccoli soup, pea soup, minty ricotta, healthy soup, easy lunch, vegetarian recipe
