Green vegetable, mint and ricotta soup

  • 25 mins cooking
  • Serves 4
  • Print


Green vegetable, mint and ricotta soup
  • 1 tablespoon vegetable oil
  • 1 (150g) stalk celery, trimmed, chopped finely
  • 1 small_piece (80g) brown onion, chopped finely
  • 2 tablespoon vermouth
  • 2 cup (500ml) chicken stock
  • 250 gram broccoli, chopped coarsely
  • 3 large_piece (450g) zucchini, chopped coarsely
  • 1 cup (240g) ricotta
  • 1/4 cup fresh mint leaves, lightly, packed chopped finely


Green vegetable, mint and ricotta soup
  • 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.

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