Peel and finely chop the garlic. Trim and roughly chop the broccoli and celery.
Finely chop most of the mint leaves and save a few baby leaves to garnish.
Heat the olive oil in a pan, add the garlic and celery and leave to soften the for about 2 to 3 minutes, then add the broccoli and stock.
Continue cooking for another 5 minutes, then blitz with a handful of mint in a food processor.
Season and serve in bowls with the ricotta crumbled over and scatter with the reserved mint leaves. Yummy!