Broccoli soup with ricotta
A nourishing and vibrant soup packed with greens, our broccoli soup is topped with creamy ricotta for your next winter warming wonder! It’s particularly delicious with crusty bread or croutons to finish for some added crunch.
Ingredients
Method
Ingredients
- 2 garlic cloves, minced
- 2 celery sticks, chopped
- 2 broccoli
- 3 cups frozen peas
- 1 L vegetable stock
- 150g ricotta
Method
- In a large pot, bring a drizzle of oil to medium-high heat. Sauté the garlic and celery for 5-10 minutes or until soft.
- Cut the woody stalk end off the broccoli, peel the stalk and roughly chop along with the florets. Add it to the pot with the stock and bring to a simmer. Cover and cook for 5 minutes, then add the peas and cook for a final 5 minutes or until the broccoli is tender.
- Purée in a blender or by using a hand blender until smooth, then season to taste with salt and pepper.
- Ladle into bowls, spoon the ricotta over the top and finish with a drizzle of olive oil. Serve and enjoy!
Tips:
- For a zesty twist stir lemon juice into the soup to taste and garnish with lemon zest, fresh mint leaves and freshly cracked black pepper.
FAQs:
- Why did my broccoli cheese soup curdle?
- This can happen if the temperature gets too high. When this happens the proteins in the cheese tighten up and squeeze out the fat and you end up with a grainy, curdled consistency.
- How long can broccoli cheese soup sit out for?
- The soup should not sit out for more than 2 hours without being refrigerated.
- The soup should not sit out for more than 2 hours without being refrigerated.