Name: Green vegetable, mint and ricotta soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 (150g) stalk celery, trimmed, chopped finely; 1 small_piece (80g) brown onion, chopped finely; 2 tablespoon vermouth; 2 cup (500ml) chicken stock; 250 gram broccoli, chopped coarsely; 3 large_piece (450g) zucchini, chopped coarsely; 1 cup (240g) ricotta; 1/4 cup fresh mint leaves, lightly, packed chopped finely

Ingredients

1 tablespoon vegetable oil

1 (150g) stalk celery, trimmed, chopped finely

1 small_piece (80g) brown onion, chopped finely

2 tablespoon vermouth

2 cup (500ml) chicken stock

250 gram broccoli, chopped coarsely

3 large_piece (450g) zucchini, chopped coarsely

1 cup (240g) ricotta

1/4 cup fresh mint leaves, lightly, packed chopped finely

Method

1.Heat oil in a large saucepan, cook celery and onion, stirring, over low heat, 5 minutes until vegetables are soft. Increase heat, add vermouth, cook, stirring, until liquid has absorbed

2.Add stock, bring to the boil. Add broccoli, reduce heat, simmer, uncovered, 5 minutes. Add zucchini, simmer, uncovered, further 3 minutes or until tender. Remove from heat, cool 10 minutes

3.Blend or process soup in batches until smooth. Season to taste. Serve soup topped with ricotta and mint

You can use vegetable stock if you prefer. You could use verjuice or dry white wine instead of vermouth. This soup can be served cold or at room temperature, cover, refrigerate until required.
Note

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Ingredients

Method

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