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Ingredients
| 1 cloves clove | Garlic Garlic | ||
| 2 sticks stick | Celery Celery | ||
| 400 g g | Broccolis Broccoli | ||
| 0,5 bunch bunch | Mint
Mint (Fresh) | ||
| 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 |
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Method
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!
