Appetizer for 2

Broccoli Pea Soup with Ricotta

Name: Broccoli Pea Soup with Ricotta
Total time: 45 min
Yield: 2 servings
Cuisine: British and Irish
Ingredients: 1 tbsp olive oil plus extra for drizzling (optional); 1 onion finely chopped; 2 celery sticks; 1 clove garlic crushed; 200 g broccoli broken into florets; 150 g fresh or frozen peas; 500 ml hot low-salt vegetable stock; 1 lemon zested and juiced; 100 g ricotta; 1 tbsp finely chopped mint plus a few whole leaves to serve; 1 tbsp toasted pine nuts; 2 slices bread to serve (optional)

$10.84for 445 minServes 2

Broccoli, peas, and vegetables simmer in stock, then blend with lemon and pair with minty ricotta and pine nuts.

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Celery, 0.25$2.29 each typical	0.25	$0.43Typical price
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
	Broccoli, 0.45 lb$1.99/lb typical	0.45 lb	$0.88Typical price
	Frozen vegetables, 5.25 oz$0.10/oz typical	5.25 oz	$0.53Typical price
	Broth, 18 oz$0.07/oz typical	18 oz	$1.23Typical price
	Lemons and limes, 1$0.60 each typical	1	$0.60Typical price
	Cottage cheese, 3.5 oz$0.17/oz typical	3.5 oz	$0.60Typical price
	Mint, a little$1.99 each typical	a little	$0.12Typical price
	Nuts and seeds, 0.25 oz$0.70/oz typical	0.25 oz	$0.20Typical price
	Sandwich bread, a little$2.49 each typical	a little	$0.15Typical price
Total for the servings shown		$5.42

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Olive and cooking oil

Not included in the cost.

45 minstart to table
Mediumdifficulty
2servings as written
$$typical cost tier

British and Irish Vegetarian Budget Appetizers Lunches Snacks Back to school Cold-weather comfort Winter Spring

Typical price

$2.71 per serving$10.84 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 tbsp olive oil plus extra for drizzling (optional)
1 onion finely chopped
2 celery sticks
1 clove garlic crushed
200 g broccoli broken into florets
150 g fresh or frozen peas
500 ml hot low-salt vegetable stock
1 lemon zested and juiced
100 g ricotta
1 tbsp finely chopped mint plus a few whole leaves to serve
1 tbsp toasted pine nuts
2 slices bread to serve (optional)

Steps

Chop the onion, celery, and broccoli into small pieces for 8 minutes.
Heat the olive oil in a large pot over medium heat, then cook the onion, celery, and garlic for 7 minutes.
Add the broccoli, peas, and stock, then simmer for 18 minutes until the vegetables are tender.
Blend the soup until smooth, then stir in half the lemon juice and zest.
Mix the ricotta with the mint and remaining lemon juice, then warm the pine nuts in a dry skillet for 2 minutes.
Spoon the ricotta over the soup and scatter the pine nuts and mint leaves on top.