Pea, Mint and Ricotta Soup

pea mint and riccotta soup
Posted in: , , ,
Prep: 5 min
Cook: 25 min
Dietary: , ,
Cost: $


  • 2 tablespoons olive oil
  • 2 onions diced
  • 2 zucchinis chopped into small cubes
  • 500 grams frozen peas
  • 1/2 teaspoon ground nutmeg
  • 1 litre salt reduced vegetable stock
  • 1/4 teaspoon white pepper
  • 125g fresh riccotta
  • 1/4 cup fresh mint leaves finely chopped


  1. Heat oil in a large saucepan.
  2. Cook onion until softened.
  3. Add zucchini and frozen peas and cook for a few minutes until peas defrost.
  4. Add stock to cover and bring to the boil. (add a little more water if needed to cover the peas)
  5. Once boiling, add pepper and nutmeg.
  6. Reduce heat and cook for 15 minutes.
  7. Add chopped mint and cook for another 5 minutes.
  8. Remove from heat, and stir through ricotta.
  9. Using a stick blender, process the soup until smooth. (Soup can be put through a sieve if a smoother texture is desired).

Serves in 1 portion

  • Vegetables2.5
  • Dairy0.5
  • Unsaturated Spreads/Oils0.5

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