I know what you’re thinking. Broccoli isn’t everyone’s favourite vegetable, and even fewer people enjoy it in soup form. I used to be one of those people, until I tried the version cooked by the amazing team at O’Reilly’s guesthouse. This soup turned out delicious nonetheless and I would recommend trying it with fussy people who don’t usually eat vegetables as they may just enjoy it!

Ingredients (serves 2 big portions or 4 smaller ones)

• 1 large head of broccoli
• 1 large zucchini
• 2 spring onions
• 3 cloves garlic
• 1 1/2 teaspoon rosemary leaves
• 1 can light evaporated milk
• Oil for cooking with (olive or canola)

Method

1. In a large deep based saucepan, satuee the spring onions and garlic in oil until fragrant.
2. Finely chop the broccoli and zucchini, before adding to the saucepan. Continue stirring until soft.
3. Place the saucepan mixture in the blender with the ricotta. Pulse until as smooth as possible.
4. Return the mixture to the stove and add the evaporated milk and rosemary. Stir until well combined. Best served hot with crusty bread!