This Roasted Leek, Celery & Spinach Soup recipe is a vibrant, smoky-sweet favourite from Gino’s official collection. Roasting and lightly charring the leeks adds depth, while a spoon of mascarpone brings silky richness. It’s vegetarian as written (with vegetable stock) and perfect with warm crusty bread.
Ingredients (Serves 6)
- 5 leeks, cut into 3 cm rounds
- 6 tbsp extra-virgin olive oil
- 1 tbsp fresh thyme leaves
- 1 large onion, peeled and roughly chopped
- 5 celery sticks, roughly chopped
- 150 ml dry white wine
- 1.3 litres hot vegetable stock
- 250 g fresh spinach
- 100 g mascarpone cheese
- 15 g toasted pine nuts
- Salt and freshly ground black pepper
Instructions for Roasted Leek, Celery & Spinach Soup
- Preheat the oven to 200°C / gas 6. Spread the leeks on a roasting tin (about 25×35 cm), drizzle with 3 tbsp oil, scatter over the thyme, season and toss to coat. Roast 25 minutes, stirring halfway; set aside.
- Warm the remaining 3 tbsp oil in a medium saucepan over medium heat. Fry the onion for 5 minutes, stirring, then add the celery and cook 3 minutes more.
- Increase the heat to high, pour in the wine and let it bubble 1–2 minutes. Add the roasted leeks and stock; bring to the boil, then reduce to low and simmer 20 minutes, stirring occasionally.
- Stir in the spinach and let it wilt. Remove from the heat, blend the soup until smooth and season to taste.
- Ladle into warmed bowls, dollop a spoonful of mascarpone in the centre and scatter with toasted pine nuts. Serve immediately.
Enjoy Gino D’Acampo’s Roasted Leek, Celery & Spinach Soup – smoky, creamy and effortlessly comforting!