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Broccoli Soup

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1 cloves clove Garlic Garlic
2 sticks stick Celery Celery
400 g g Broccolis Broccoli
0,5 bunch bunch Mint Mint
1 tbsp tbsp Olive Oil Olive Oil
1 litres litre Vegetable cube for soup Vegetable cube for soup
(Or Chicken stock)
1 pinches pinch Ricotta Cheese Ricotta Cheese

Broccoli Soup

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30 min


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

Finely chop most of the mint leaves and save a few baby leaves to garnish.

Heat the olive oil in a pan, add the garlic and celery and leave to soften the 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 in bowls with the ricotta crumbled over and scatter with the reserved mint leaves. Yummy!