Broccoli Soup with Ricotta Toast

PREP 10 MIN
•
COOK  15 MIN

EF

GF

NS

NF

V

Number of servings
2
Ingredients

1 tsp olive oil

1 onion diced

1 celery stalk diced

2 garlic cloves chopped

3 cups (750ml) vegetable stock

500g broccoli cut into florets & stems diced

3⁄4 cup (200g) cottage cheese

2 sprigs of parsley leaves stripped & chopped

2 thin slices (40g ea) sourdough bread (or gluten free) toasted

1⁄4 cup (50g) fresh ricotta

salt & pepper, to taste

Methodbased on 2 servings
1

Heat oil in a medium non-stick saucepan over medium heat. Add onion and celery and sauté for 5 minutes until soft. 

2

Add garlic and cook for another minute. 

3

Add stock and bring to the boil. Add broccoli and simmer for 4-5 minutes until tender. 

4

Remove from heat and add cottage cheese. Blend with a stick blender until smooth and adjust seasoning.

5

Divide soup between bowls and top with parsley. 

6

Spread toast with ricotta, season with salt and pepper and serve with soup.

Nutritional Informationper serving

Energy (kJ)

1673 kJ / 400 cals

Protein

35 g

Fat

13 g

Sat. Fat

5.8 g

Carbs

27.4 g

Sugar

5.8 g

Fiber

12.6 g

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