Broccoli Soup with Ricotta Toast
PREP 10 MIN•COOK 15 MIN
EF
GF
NS
NF
V
Number of servings
2
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.
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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