Winter Warmer: Broccoli Soup with mint and ricotta

Above: Lucy salt and pepper grinder, tapas bowls and orla rectangle board.

Here is another delicious fuss free soup recipe not only perfect for winter, but also filled with good-for-you veggies and herbs. Served with a crusty loaf of gluten free sourdough, it makes for a satisfying and nutritious winter meal. By introducing different textures with ricotta and mint this simple broccoli soup is elevated to a more complete and filling meal. 

Recipe, styling and photography by Elisabeth Chieng of The Gluten Free Table

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

Above: Lucy salt and pepper grinder, and tapas bowls and orla rectangle board.


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.