Heat the olive oil in a heavy based deep soup pan and add in the leek, onion and thinly sliced potatoes. Sweat for 5 minutes until really soft.
Meantime, finely chop the broccoli stalks and add into the onion mixture. Season with a pinch of sea salt and a grind of pepper. Sweat for another 5 minutes.
Slice the very tops of the broccoli florets and set aside.
Roughly chop the florets.
Add 1litre of veg stock and the florets to the onion mixture and cook for around 20 minutes so that all the vegetables are super soft.
Meanwhile, blanch the floret green crumbs in boiling water for 15 seconds. Drain, saving a little water. Puree this mixture.
Add this into the cooked soup so that it turns a lovely vibrant green.
Mix Ricotta with the egg and Parmesan. Spoon scoops of mixture into the soup and drizzle with extra virgin olive oil
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (547g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 93 (33%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 22.6mg||7 %|
|Sodium 1265.6mg||44 %|
|Potassium 878.7mg||23 %|
|Total Carbohydrate 36g||11 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 30.4g|
|Protein 14.4g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 285
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