Spring soup & ricotta toast

Name: Spring soup & ricotta toast
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 leeks (320g); 1 x 285g jar of artichoke hearts in oil; 320g frozen peas; 320g frozen broad beans; 1 big bunch of mint (60g); 250g ricotta cheese; 20g Parmesan cheese; 1 lemon; 4 slices of wholemeal sourdough bread; dried red chilli flakes

Leeks, artichokes, peas & broadbeans

Vegetarian

30 mins

Not Too Tricky

serves 4

About the recipe

A truly spectacular, tasty soup that will get your face smiling and your taste buds singing.

nutrition per serving

Calories

20%

Fat

29%

Saturates

27%

Sugars

Salt

15%

Protein

40%

Carbs

13%

Fibre

of an adult’s reference intake

Recipe From

Eat Yourself Healthy

By Jamie Oliver

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Ingredients

2 leeks (320g)

1 x 285g jar of artichoke hearts in oil

320g frozen peas

320g frozen broad beans

1 big bunch of mint (60g)

250g ricotta cheese

20g Parmesan cheese

1 lemon

4 slices of wholemeal sourdough bread

dried red chilli flakes

Method

Trim the leeks, then halve lengthways, wash, slice and place in a large deep non-stick pan on a medium heat. Halve and add the artichokes, along with 2 tablespoons of oil from their jar. Cook gently for 15 minutes, or until the leeks are soft and sweet, stirring occasionally. Boil the kettle.
Add the peas, broad beans and 1 litre of boiling kettle water, then turn the heat up and bring to the boil while you pick and finely chop the mint leaves. Stir them into the pan, then blend half of the soup, either removing to a blender or in the pan with a stick blender, and stir it back through the rest for a creamier texture. Season to perfection and leave to simmer.
In a bowl, beat the ricotta with the finely grated Parmesan and lemon zest, season to perfection and loosen with a little lemon juice, to taste. Toast the bread, then spread 1 heaped tablespoon of the ricotta mixture across each toast, stashing the rest in the fridge for another meal (it will keep for up to 3 days). Add a pinch of chilli flakes to each toast, then portion up the soup and serve with lemon wedges for squeezing over, if you like.

If you’ve got one, adding a Parmesan rind with the peas and broad beans will give an incredible depth of flavour. Feel free to add other green veg to the mix, too, such as asparagus, broccoli, green beans or edamame beans.

Tags

Vegetarian Lunch Healthy lunches Soup Healthy soup Spring Leek Artichoke Broad beans

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