Heat oil in a medium non-stick saucepan over medium heat. Add onion and celery and sauté for 5 minutes until soft. 

Add garlic and cook for another minute. 

Add stock and bring to the boil. Add broccoli and simmer for 4-5 minutes until tender. 

Remove from heat and add cottage cheese. Blend with a stick blender until smooth and adjust seasoning.

Divide soup between bowls and top with parsley. 

Spread toast with ricotta, season with salt and pepper and serve with soup.