10 Home Made Soups For Autumn & Winter
10 Home Made Soups For Autumn & Winter is a easy Mediterranean recipe that serves 4. 260 calories per serving. Recipe by Jamie Oliver on YouTube.
Prep: 15 min | Cook: 35 min | Total: 1 hr 5 min
Cost: $38.24 total, $9.56 per serving
Ingredients
- 1 cup Jarred Artichoke Hearts (quartered, drained)
- 2 tablespoons Olive Oil (extra‑virgin, for sautéing and dressing)
- 1 teaspoon White Wine Vinegar (for quick artichoke dressing)
- 1 teaspoon Dijon Mustard (adds tang to the artichoke dressing)
- 2 large Leeks (outer leaf removed, sliced lengthwise, rinsed well)
- 150 grams Frozen Broad Beans (no need to thaw)
- 150 grams Frozen Peas (no need to thaw)
- 60 grams Fresh Mint (roughly chopped, stems discarded)
- 1 liter Water (or vegetable stock cube dissolved in water)
- to taste Salt
- to taste Black Pepper
- 8 slices Sturdy Bread Loaf (about 4 cm thick each, good quality country loaf)
- 200 grams Ricotta Cheese (full‑fat, drained)
- 20 grams Parmesan Cheese (finely grated)
- 1 teaspoon Lemon Zest (fresh zest from 1 lemon)
- 1 teaspoon Dried Chili Flakes (plus extra for garnish)
Instructions
Make quick artichoke dressing
Combine the oil from the jarred artichokes with the vinegar and mustard in a small bowl, stir, and set aside. This can be stored in the fridge for up to a week.
Time: PT5M
Prepare the leeks
Trim the dark green tops off the leeks, slice off the root, halve lengthwise and rinse under running water, using the water to loosen any grit. Slice the leeks into 1‑cm ribbons.
Time: PT5M
Sweat the leeks
Heat 2 Tbsp olive oil in the large pan over medium heat. Add the leeks, season with a pinch of salt and pepper, and cook, stirring occasionally, for 15 minutes until they are soft, sweet and slightly buttery.
Time: PT15M
Temperature: Medium
Add frozen veg and mint
Stir in the frozen broad beans, peas and the roughly chopped mint. Cook for another 3 minutes just to warm through.
Time: PT3M
Temperature: Medium
Add liquid and simmer
Pour in 1 liter of hot water (or dissolved vegetable stock cube) and the prepared artichoke dressing. Bring to a gentle boil, then reduce to a simmer for 10 minutes.
Time: PT10M
Temperature: Medium
Blend a portion of the soup
Using a ladle, scoop out 2‑3 cups of the hot soup, blend until smooth, then return it to the pan. Stir and keep on a low heat while you finish the toast.
Time: PT5M
Toast the bread
Place the 8 slices of bread on a baking sheet, drizzle lightly with olive oil, and grill under the broiler for 2‑3 minutes per side until golden and crisp.
Time: PT5M
Temperature: High (broiler)
Whip the ricotta
In a mixing bowl combine ricotta, 20 g grated Parmesan, lemon zest, a pinch of salt and pepper. Using a spatula or whisk, whip until smooth and slightly airy.
Time: PT5M
Plate and garnish
Ladle soup into bowls, place a toasted slice on each side, add a generous dollop of whipped ricotta on the toast, drizzle a little extra olive oil, sprinkle with extra lemon zest, Parmesan shavings, fresh mint leaves and a pinch of dried chili flakes.
Time: PT5M
Nutrition Facts
- Calories
- 260
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 10 g
- Fiber
- 6 g
Dietary info: Vegetarian, High protein, Low sugar
Allergens: Dairy, Gluten, Mustard
Ingredient Substitutions
- Instead of Jarred Artichoke Hearts: Fresh artichokes, trimmed and quartered
- Instead of Olive Oil: Canola oil, Sunflower oil
- Instead of White Wine Vinegar: Apple cider vinegar, Lemon juice
- Instead of Dijon Mustard: Whole‑grain mustard
- Instead of Leeks: Yellow onions
- Instead of Frozen Broad Beans: Fresh green beans, trimmed
- Instead of Frozen Peas: Fresh peas
- Instead of Fresh Mint: Basil, Parsley
- Instead of Water: Vegetable stock
- Instead of Sturdy Bread Loaf: Sourdough, Ciabatta
- Instead of Ricotta Cheese: Cottage cheese (drained)
- Instead of Parmesan Cheese: Grana Padano
- Instead of Lemon Zest: Lemon juice (use less)
- Instead of Dried Chili Flakes: Fresh chopped chili
Equipment Needed
- Large Heavy‑Bottomed Pan
- Blender or Hand‑Held Immersion Blender
- Grill (Broiler) or Grill Pan
- Mixing Bowl
- Spatula
- Ladle
- Knife
- Cutting Board
- Microplane or Fine Grater (optional)
Critical Steps — Do Not Skip
- Sweating the leeks until buttery (step 3)
- Blending a portion of the soup for a creamy texture (step 6)
- Whipping the ricotta to a smooth consistency (step 8)
- Grilling the bread just enough to stay crisp but not burn (step 7)
Chef Tips from the Video
- Use the oil from the jarred artichokes for extra flavor; it’s already infused with herbs.
- If you like a bit of heat, add a pinch of smoked paprika with the leeks.
- Finish the soup with a drizzle of high‑quality extra‑virgin olive oil for shine.
Troubleshooting
Soup is too thin after blending.
Simmer uncovered for a few more minutes to reduce, or add a handful of cooked pearl barley for body.
Ricotta is grainy.
Whisk longer and add a splash of cold water or a teaspoon of cream to smooth it out.
Bread burns before becoming crisp.
Lower the broiler heat or move the tray to a lower rack; watch closely.
Storage
Refrigerator: Soup lasts 3‑4 days in an airtight container; ricotta mixture 2‑3 days.
Freezer: Soup freezes well for up to 2 months; reheat gently and add fresh herbs after thawing.
Room temperature: Toasted bread is best served immediately; can be stored in a bread box for up to 1 day.
Make-Ahead Tips
- The soup can be made a day ahead; simply reheat and add fresh mint before serving.
- Whipped ricotta keeps in the fridge for up to 3 days; give it a quick stir before using.
Frequently Asked Questions
What is the cultural significance and history of Veggie Soup with Whipped Ricotta Toast in Mediterranean cuisine?
The dish blends classic Mediterranean ingredients – leeks, artichokes, fresh herbs and ricotta – with a rustic soup tradition that dates back to peasant cooking where vegetables were stretched with broth and served with simple bread.
What are the traditional regional variations of this soup in Italian cuisine?
In Italy, similar soups often use seasonal greens like kale or spinach, add a splash of white wine, and are finished with a drizzle of aged Pecorino instead of Parmesan, while the toast may be seasoned with garlic.
How is Veggie Soup with Whipped Ricotta Toast traditionally served in Mediterranean households?
It is typically served in shallow bowls with a slice of crusty country bread on the side, topped with a dollop of ricotta, a sprinkle of lemon zest and a few chili flakes for a bright finish.
What occasions or celebrations is this soup traditionally associated with in Mediterranean culture?
The soup is popular as a light lunch during spring and early summer when fresh leeks and artichokes are abundant, and it also appears at family gatherings as a starter before a larger meal.
What makes Veggie Soup with Whipped Ricotta Toast special or unique in Mediterranean cuisine?
The combination of a chunky, vegetable‑rich broth with a silky, lemon‑zested ricotta spread on toasted bread creates contrasting textures and bright flavors that are both comforting and refreshing.
What are the most common mistakes to avoid when making this soup?
Common errors include over‑cooking the leeks so they become mushy, blending the entire soup which loses the desired chunky texture, and burning the toast under the broiler.
Why does this recipe use a portion of the soup blended instead of blending the whole pot?
Blending only part of the soup creates a creamy base while preserving the rustic chunks of leeks, beans and peas, giving the dish a pleasing balance of textures.
Can I make Veggie Soup with Whipped Ricotta Toast ahead of time and how should I store it?
Yes – the soup can be refrigerated for up to four days or frozen for two months. Keep the ricotta spread separate in an airtight container and assemble the toast just before serving.
What texture and appearance should I look for when making the soup?
The broth should be velvety from the blended portion yet still show visible pieces of leeks, beans and peas. The ricotta topping should be smooth, slightly glossy and hold its shape on the toast.
How do I know when the soup is done cooking?
The leeks will be tender and sweet, the frozen vegetables heated through, and the soup will taste well‑seasoned; a quick taste should reveal a balanced, bright flavor.
What does the YouTube channel Jamie Oliver specialize in?
The YouTube channel Jamie Oliver focuses on approachable, wholesome home cooking, emphasizing fresh ingredients, seasonal produce and simple techniques that make nutritious meals accessible to everyone.
How does the YouTube channel Jamie Oliver's approach to Mediterranean cooking differ from other cooking channels?
Jamie Oliver blends classic Mediterranean flavors with a relaxed, everyday style, often using pantry staples and quick methods, whereas many other channels may focus on more elaborate or restaurant‑style techniques.
Last updated: September 6, 2026
