1 tablespoon olive oil
2 big leeks, rinsed and sliced
1 green garlic, sliced
1 medium sized broccoli, florets and stalk, chopped
1 cup frozen peas
4 cups organic vegetable stock*
small handful of mixed fresh herbs (oregano, parsley, marjoram)
freshly ground black pepper
(pinch of salt)
1/2 cup soft ricotta, for serving
2 tablespoons lemon juice, for serving
*Use more stock if you want the soup to be thinner.
1. Heat the olive oil in a large saucepan. Add the leeks and the garlic and cook for a few minutes.
2. Add the broccoli, peas and the vegetable stock. Bring to boil and let simmer until all vegetables are soft (20 minutes). Add the fresh herbs and season the soup with salt and freshly ground black pepper. Purée the soup in a blender and serve with soft ricotta flavored with some lemon juice.
Serves about 4-6. A perfect amount for a lunch with friends.
[image via Scandi Foodie]