Broccoli soup

Broccoli soup

Broccoli soup

Serves Serves 3
Time Cooks In20 minutes
DifficultySuper easy
Nutrition per serving Plus
  • 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
Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough
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Ingredients

  • 1 clove of garlic
  • 2 sticks of celery
  • 400 g broccoli
  • ½ a bunch of fresh mint
  • olive oil
  • 1 litre chicken or vegetable stock cube , organic if you can afford
  • ricotta cheese
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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

Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough
Tap For Ingredients

Method

  1. Peel and finely chop the garlic. Trim and roughly chop the celery and broccoli.
  2. Pick the mint leaves, then finely chop most of them, saving a few baby leaves to garnish.
  3. 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.
  4. Continue cooking for another 5 minutes, then blitz with a handful of mint in a food processor.
  5. Season and serve, then crumble over the ricotta and scatter with the reserved mint leaves.
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Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough