👨🍳 Method
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1
Bring the stock to a boil.
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2
Peel the courgettes and remove the seeds.
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3
Cut the courgettes into chunks and add to the hot stock.
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4
Simmer for 10 minutes.
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5
Add the ricotta to the soup and simmer for a further 20 minutes.
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6
Transfer the soup to a blender and purée until smooth (alternatively, use an immersion blender).
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7
Season to taste with salt and pepper.
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8
Pass the soup through a fine sieve.
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9
Serve hot, garnished with a fresh mint leaf.
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