Broccoli soup

Broccoli soup

BroccoliSoup

Serves 2 to 3
Cooks In 20 minutes
Difficulty Super easy

Ingredients

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

Method

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.

Read more at www.jamieoliver.com

 

(*)  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.

Pumpkin & ginger soup

Pumpkin & ginger soup

PumpkinSoup

Serves 4
Cooks In 1 hour

Ingredients

1 kg pumpkin
2 shallots
75 g ginger
a few sprigs of fresh herbs , such as chives, mint
extra virgin olive oil
1 litre organic vegetable stock
125 ml coconut milk , plus extra to serve
½ tablespoon chilli powder
1 lime

Method

Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

Read more at www.jamieoliver.com