Broccoli soup

Broccoli soup

starter | serves

Heat a splash of olive oil in a pan, then the garlic and roughly-chopped celery stalks, about 2–3 mins. Add the broccoli and stock. Continue cooking for another 5 mins, then blitz with a handful of mint in a food processor. Season and serve, topped with crumbled ricotta and mint leaves. Serves 2–3.


from Issue 36


• 1 garlic clove, chopped
• 2 celery stalks, roughly chopped
• 400g broccoli, roughly chopped
• 1 litre of chicken or veg stock
• handful of mint
• splash of olive oil
• ricotta, to serve

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