Broccoli soup

• servings: 3 servings
• total time: 20 minutes

Ingredients

1 clove of garlic

2 sticks of celery

400g broccoli

½ a bunch of fresh mint

olive oil

1 litre organic chicken or vegetable stock

ricotta cheese

Directions

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

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

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.

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

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

Nutrition

• Calories: 115
• Total Fat: 4.4 g
• Saturated Fat: 0.7 g
• Sodium: 0.2 g
• Total Carbohydrate: 5.1 g
• Dietary Fiber: 6.2 g
• Total Sugars: 3.8 g
• Protein: 13.1 g