Broccoli soup




3 personen

20 minuten


  • 3 cloves garlic
  • 2 sticks celery
  • 400 g broccoli
  • 15 g fresh mint
  • 1 l vegetable stock
  • ricotta cheese
  • olive oil


  1. Stap 1

    Peel and finely chop the garlic. Trim and roughly chop the celery and broccoli.

  2. Stap 2

    Pick the mint leaves, then finely chop most of them, saving a few baby leaves to garnish.

  3. Stap 3

    Heat a splash of oil in a pan, then soften the garlic and celery for about 2 to 3 minutes, then add the broccoli and stock.

  4. Stap 4

    Continue cooking for another 5 minutes, then blitz with a handful of mint in a food processor.

  5. Stap 5

    Season and serve, then crumble over the ricotta and scatter with the reserved mint leaves.