Broccoli soup

Broccoli soup


Serves 2 to 3
Cooks In 20 minutes
Difficulty Super easy


1 clove of garlic
2 sticks of celery
400 g broccoli
½ a bunch of fresh mint
olive oil
1 liter organic chicken or vegetable stock (you can replace the soup with 1l water and spices like salt, pepper, that you usually use when you prepare vegetables or chicken soup)
(*) ricotta cheese or coconut milk or coconut cream


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

Pick the mint leaves, then finely chop most of them, saving a few baby leaves to garnish.

Heat a splash of oil in a pan, then soften the garlic and celery 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, then crumble over the ricotta and scatter with the reserved mint leaves.



(*)  If you are on strict diet in order to reduce weight, it is recommended to avoid ricotta cheese, please use coconut milk, coconut cream or follow the advice of your nutritionist, what you usually use as a replacement for caw milk products.