Green Vegetable, Mint And Ricotta Soup - cooking recipe

Ingredients

1 tbsp vegetable oil
5 oz celery, trimmed, finely chopped
1 None onion, finely chopped
2 tbsp vermouth
2 cups vegetable stock
8 oz broccoli, roughly chopped
3 None large zucchini, roughly chopped
1 cup ricotta
2 tbsp finely chopped fresh mint leaves

Preparation

Heat oil in a large saucepan, cook celery and onion, stirring, over low heat for 5 mins, or until vegetables are soft. Increase heat, add vermouth, cook, stirring, until liquid has absorbed.
Add stock, bring to a boil. Add broccoli, reduce heat, simmer for 5 mins. Add zucchini, simmer for 3 mins, or until tender. Remove from heat, cool for 10 mins.
Blend or process soup in batches until smooth. Season to taste. Serve topped with ricotta and mint.