Leek, potato & cavolo nero soup: Celebrating in-season British leeks
Servings
2 - 4
Ingredients
15 g vegan margarine
2.5 leeks – whites (approx. 250 g), washed and sliced lengthways, and then into half-moons. (Save the green leaves for the vegetable stock, and leek ‘hearts’ for Leek heart & spelt salad)
190 g waxy potatoes – e.g. Charlotte, Maris Peer, or Jersey Royals, peeled and cut into cubes
Sea salt
2 garlic cloves, peeled and crushed
750 ml vegetable stock (bouillon, or use the leek leaf vegetable stock (see separate recipe)
100 g cavolo nero
2 tbsp coconut cream (optional) - the thicker part from a tin of coconut milk
White pepper
Chilli flakes (optional)
Instructions
1. First make the leek vegetable stock (see separate recipe here).
2. Melt the margarine in a large saucepan over a low heat.
3. Add the leeks, chopped potatoes and a pinch of salt, then cook over a gentle heat for 10 minutes, or until the leeks have softened.
4. Add the garlic and cook for approximately 1 minute.
5. Pour in the stock. Simmer on low heat for 10-12 minutes, and until the potatoes have softened.
6. Add the cavolo nero and cook just until it has wilted, approx. 2-3 minutes.
7. Using a handheld stick blender, blend until smooth. Stir in the coconut cream. Add more stock if you like your soup not too thick.
8. Season to taste with white pepper, and salt.
9. Divide the soup between serving bowls.
10. Top with a sprinkling of chilli flakes, if desired.