• 350 g Kale, edamame and quinoa soup
• 50g ricotta
• Extra virgin olive oil to taste
The puree soup is ready to be enjoyed. Add a little extra virgin olive oil and heat it up. You can also use flavored oils, like chili pepper and rosemary.
Puree soups are traditionally served with croûtons, or you can add a little grated cheese as a source of protein, which will also give the vegetables a sweeter and more decisive flavor. You could even add some fresh or string cheese you have in the fridge to the hot soup, like ricotta, fontina, emmental, provola or stracchino.