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Broccoli soup
Gluten-free
gf
Vegetarian
v
Broccoli soup
Gluten-free
gf
Vegetarian
v
Serves
3
Cooks In
20 minutes
Difficulty
Super easy
Jamie Magazine
Vegetables
Freezer-friendly recipes
Family one-pan recipes
Cheap & cheerful
Lunch & dinner recipes
Nutrition per serving
Calories
115
6%
Fat
4.4g
6%
Saturates
0.7g
4%
Sugars
3.8g
4%
Salt
0.2g
3%
Protein
13.1g
26%
Carbs
5.1g
2%
Fibre
6.2g
-
Of an adult's reference intake
Recipe From
Jamie Magazine
By Kate McCullough
Tap For Method
Ingredients
1 clove of garlic
2 sticks of celery
400 g broccoli
½ a bunch of fresh mint
olive oil
1 litre organic chicken or vegetable stock
ricotta cheese
Tap For Method
Recipe From
Jamie Magazine
By Kate McCullough
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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.
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