Broccoli Soup with Ricotta Toast
PREP 10 MIN•COOK 15 MIN
Number of servings
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
Heat oil in a medium non-stick saucepan over medium heat. Add onion and celery and sauté for 5 minutes until soft.
Add garlic and cook for another minute.
Add stock and bring to the boil. Add broccoli and simmer for 4-5 minutes until tender.
Remove from heat and add cottage cheese. Blend with a stick blender until smooth and adjust seasoning.
Divide soup between bowls and top with parsley.
Spread toast with ricotta, season with salt and pepper and serve with soup.
1673 kJ / 400 cals
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