Medel
Broccolisoppa med ärtor och mynta ricotta
Gör den här broccolisoppan med ärtor till lunch eller som förrätt, och toppa den med mynta ricotta och pinjenötter. En hälsosam rätt som ger dig tre av dina fem dagliga portioner
⏱️45 min
🍽️2 portioner
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Heat the oil in a flameproof casserole pot and fry the onion and celery for 10 mins. Add the garlic and fry for 1 min more.
- 2Add the broccoli, peas and stock, bring to a simmer and cook, covered, for 10-15 mins, or until the broccoli is tender. Tip the mix into a blender and blitz until smooth, or use a hand blender. Season. Stir in half the lemon zest and juice, then taste, and add the rest, if you like.
- 3Mix the ricotta with the mint and a pinch of salt. Ladle the soup into bowls, then top with the minty ricotta and the pine nuts. Drizzle over the extra olive oil and scatter with mint leaves, then serve with sliced bread, if you like.