Broccoli pea soup with minty ricotta
Ingredients
- 1 tbsp olive oil plus extra for drizzling
- 1 onion finely chopped
- 2 celery sticks, chopped
- 1 garlic clove crushed
- 200g broccoli broken into florets
- 150g fresh or frozen peas
- 500ml hot low-salt vegetable stock
- 1 lemon zested and juiced
- 100g ricotta
- 1 tbsp finely chopped mint plus a few whole leaves to serve
- 1 tbsp toasted pine nuts
- 2 slices bread to serve (optional)
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