Categories: September, soup

Ingredients

• 2 tbsp. extra-virgin olive oil, plus extra to drizzle
• 2 celery sticks, chopped
• 1 leek (white part), washed, chopped
• 1 onion, finely chopped
• 2 courgettes, chopped
• 150g fresh or frozen (thawed) peas
• 1 litre chicken or vegetable stock, hot
• 100g baby spinach leaves, washed
• 1 lemon, halved
• 125g full-fat ricotta
• 4 slices sourdough bread
• handful of fresh herbs, such as parsley, chives or chervil, chopped

Directions

1. Heat the oil in a large pan over a medium heat. Add the celery, leek and onion and cook, stirring, until softened. Stir in the courgettes and peas and cook for 2 minutes. Add the stock, boil, then reduce the heat to low. Simmer for 5 minutes. Season.

2. Spread ricotta on the bread, season, sprinkle with herbs and drizzle with oil.

3. Divide the spinach between bowls and ladle in the soup. Squeeze half the lemon and sprinkle each bowl with the juice. Slice the other half into 4 and add a piece to each bowl. Serve with the herbed ricotta bread.

Email to a friend | Print this recipe | Back