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
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 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
