•  50g butter
•  1 leek, rinsed and sliced
•  2 cloves garlic, crushed
•  1 head broccoli, chopped
•  4 cups (1 litre) vegetable stock
•  100g baby spinach leaves
•  1 cup (250ml) single (pouring) cream
•  1 tablespoon lemon juice
•  sea salt and cracked black pepper
•  80g fresh ricotta

  Heat a deep, medium saucepan over high heat. Add the butter, leek and garlic and cook, stirring, for 5 minutes or until the leek is tender. Add the broccoli and stock, bring to the boil and cook for 8–10 minutes or until the broccoli is tender. Add the spinach and cook for a further 1–2 minutes. Use a hand-held blender to blend the soup until smooth. Stir in the cream, lemon juice, salt and pepper. Ladle into bowls and top with ricotta to serve. Serves 4.