10 Home Made Soups For Autumn & Winter

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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)

8. 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

9. 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

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

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