2 tablespoons of olive oil
1 chopped onion
1 liter of vegetable broth
1 bunch of broccoli cut into small florets
1 cup of ricotta cheese (200g)
6 pecan halves, chopped
Olive oil to taste for serving
2 tablespoons of olive oil
1 chopped onion
1 liter of vegetable broth
1 bunch of broccoli cut into small florets
1 cup of ricotta cheese (200g)
6 pecan halves, chopped
Olive oil to taste for serving
1
Heat the olive oil in a large pot and sauté the onion until softened
Add the vegetable broth and bring to a simmer
2
Add the broccoli and cook with the lid on for 20 minutes, or until tender
Reserve some florets and set aside
Blend the remaining broccoli in a blender or food processor
3
Mix in the ricotta cheese and remove from heat
4
Serve immediately, topped with reserved broccoli florets and chopped pecans
Drizzle with olive oil.
