Ingredients
Method
1.Heat oil in a large saucepan, cook celery and onion, stirring, over low heat, 5 minutes until vegetables are soft. Increase heat, add vermouth, cook, stirring, until liquid has absorbed
2.Add stock, bring to the boil. Add broccoli, reduce heat, simmer, uncovered, 5 minutes. Add zucchini, simmer, uncovered, further 3 minutes or until tender. Remove from heat, cool 10 minutes
3.Blend or process soup in batches until smooth. Season to taste. Serve soup topped with ricotta and mint
You can use vegetable stock if you prefer. You could use verjuice or dry white wine instead of vermouth. This soup can be served cold or at room temperature, cover, refrigerate until required.
Note
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