Thomasina Miers’ recipe for cavolo nero, leek and potato soup with parmesan croutons | The new flexitarian

Name: Thomasina Miers’ recipe for cavolo nero, leek and potato soup with parmesan croutons | The new flexitarian
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European, British, Italian, Mediterranean
Ingredients: 4 tbsp olive oil; 1 large leek, halved, washed and sliced; 6 garlic cloves, peeled and sliced; 1 bay leaf; Salt and pepper; 400g floury potatoes, peeled and roughly chopped into chunks; 1¼ litres vegetable or chicken stock; 300g cavolo nero, or other kale, stems removed, leaves roughly chopped; 300g spinach; Nutmeg; Creme fraiche, to serve; For the croutons; 200g stale sourdough, crusts removed, the rest ripped into small pieces; 3 tbsp olive oil; 3 tbsp grated parmesan, plus extra, to serve

3 steps

Prep:15minCook:45min

Updated at: Wed, 16 Aug 2023 17:41:32 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories328.7 kcal (16%)

Total Fat18.5 g (26%)

Carbs34.8 g (13%)

Sugars4.2 g (5%)

Protein8.3 g (17%)

Sodium1027 mg (51%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4 Tbspolive oil

1leek

large, halved, washed and sliced

400gfloury potatoes

peeled and roughly chopped into chunks

1.25 litresvegetable stock

or chicken

300gcavolo nero

or other kale, stems removed, leaves roughly chopped

300gspinach

nutmeg

creme fraiche

to serve

200gsourdough

stale, crusts removed, the rest ripped into small pieces

3 Tbspolive oil

3 Tbspparmesan

grated, plus extra, to serve

Instructions

Step 1

Heat the oil in a large pan, add the leek, garlic, bay leaf and a pinch of salt, and cook gently for 10-15 minutes, until soft and sweet. Add the potatoes and 500ml stock, and boil for 10 minutes. Add the cavolo nero, pour in the remaining 750ml stock, cover and simmer for about 15 minutes, until the potatoes are soft and the cavolo nero is very tender. Add the spinach just at the end, and give the leaves a minute or two to wilt.

Step 2

Meanwhile, heat the oven to 200C (180C fan)/390F/gas 6. Toss the bread in the oil, and parmesan, season, then spread out on a lined tray. Bake for 10-15 minutes, until golden and smelling irresistible.

Step 3

Blitz the soup with a hand blender until smooth (or do so in a food processor). Add some healthy grindings of nutmeg, taste and adjust the seasoning.