Leek and Ricotta Soup
A simple and delicious soup with leek, onion, potato and ricotta.
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Ingredients
- 1 tablespoon olive oil
- 1 onion
- 3 leeks
- 1 potato
- 800 ml chicken stock
- 250 grams ricotta
- Chilli oil to serve
Instructions
- Peel and finely chop the onion. Top and tail the leeks and roughly slice them. Cut the potato into 1cm chunks (no need to peel).
- Heat the oil in a large saucepan over a medium heat. Add the onion, leeks and potato. Cook for 3 minutes, stirring often.
- Tip in the stock. Bring to the boil then turn the heat down to low and simmer for 15 minutes until the potatoes are soft.
- Turn off the heat. Add the ricotta, then use a stick blender to blend to a smooth consistency. Taste and season with salt and pepper as needed.
- Serve topped with a drizzle of chilli oil.
Nutrition Facts
Leek and Ricotta Soup
Amount per Serving
Calories
305
% Daily Value*
Fat
14
g
22
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
38
mg
13
%
Sodium
360
mg
16
%
Potassium
663
mg
19
%
Carbohydrates
30
g
10
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
15
g
30
%
Vitamin A
1399
IU
28
%
Vitamin C
21
mg
25
%
Calcium
188
mg
19
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
