Minty broccoli soup

One of our aspirations is to maximise resource efficiency and to cook with minimal waste. Ensuring that we use most of what we can from veggies is a good way to start! This green goodie is motivated by some leftover broccoli, and the desire to showcase that the stalk of a broccoli belongs in the pan just as much the florets!

5 minutes
preparation time
13 minutes
cooking time
4 bowls
filled with yummy soup


  • 1 small/ medium sized broccoli
  • 2 sticks of celery
  • 1 small potato
  • 1 clove of garlic
  • 1 l vegetable stock
  • Handful of (baby) spinach leaves
  • Fresh mint leaves
  • Olive oil
  • Salt to taste
  • Ricotta (optional)


  1. Prepare the vegetables:
    – Peel and finely chop the garlic.
    – Peel the potato and cut it into dices.
    – Trim and chop the celery and broccoli, including the stalk. Work the woody parts away, the rest is up for grabs!
  2. Pick the mint leaves, then finely chop most of them, spare a few leaves to garnish.
  3. Heat the olive oil in a pan. Soften the garlic and potato for 1 minute, then add the celery for 4 minutes.
  4. Add the broccoli and stock. Continue cooking for another 8 minutes, then add the spinach and mint leaves. Blend it all in a food processor.
  5. Season and serve. Garnish with the remaining mint leaves!
    If you need something extra, crumble over some ricotta. 

Enjoy! ❤