Vegetarian cooking day one.
I have to admit, I did kind of cheat as the recipe I followed today is one I’ve made before. But, I love it so it seemed like a good place to start. I found this on the Country Road website, of all places. It’s quick and easy, freezes well and totally delicious.
BROCCOLI SOUP WITH MINT AND RICOTTA
30 grams butter, coarsely chopped
1 tablespoon olive oil
1 leek, coarsely chopped
1 garlic clove, finely chopped
1 large floury potato (200 gm), grated
Finely grated rind and juice of 1 lemon
500 ml (2 cups) vegetable stock
Broccoli (1 small head), chopped
1 1/2 cups (firmly packed) English spinach
1/2 a bunch of fresh mint
100 grams of ricotta cheese, to serve
Heat butter and oil in a saucepan over medium-high heat until the butter foams then add the leek and garlic and sauté until tender. Stir in potato and rind, then add stock and 250ml water, season to taste, bring to the boil and cook covered until mixture thickens (2-3 minutes). Add broccoli and simmer until tender (4-5 minutes).
Add spinach and 3/4 of the mint to soup mixture, remove from heat, blend with a hand-held blender and season to taste with lemon juice, salt and pepper. Season and serve, then crumble over the ricotta and scatter with mint leaves.