1 litre chicken or vegetable stock cube , organic if you can afford
ricotta cheese
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Recipe From
Jamie Magazine
By Kate McCullough
Tap For Ingredients
Method
Peel and finely chop the garlic. Trim and roughly chop the celery and broccoli.
Pick the mint leaves, then finely chop most of them, saving a few baby leaves to garnish.
Heat a splash of oil in a pan, then soften the garlic and celery for about 2 to 3 minutes, then add the broccoli and stock.
Continue cooking for another 5 minutes, then blitz with a handful of mint in a food processor.
Season and serve, then crumble over the ricotta and scatter with the reserved mint leaves.