• 1 clove of garlic
• 2 sticks of celery
• 400 g broccoli
• ½ a bunch of fresh mint
• olive oil
• 1 litre chicken or vegetable stock cube , organic if you can afford
• ricotta cheese

Instructions

1. Peel and finely chop the garlic. Trim and roughly chop the celery and broccoli.
2. Pick the mint leaves, then finely chop most of them, saving a few baby leaves to garnish.
3. Heat a splash of oil in a pan, then soften the garlic and celery for about 2 to 3 minutes, then add the broccoli and stock.
4. Continue cooking for another 5 minutes, then blitz with a handful of mint in a food processor.
5. Season and serve, then crumble over the ricotta and scatter with the reserved mint leaves.