Page title and description
Soups & stews
Cavolo nero and potato soup with red chilli
This soup goes down really well when we've served it at food festivals - hearty and tasty with a little chilli kick. You can use any kale or spring/summer greens if you don't have cavolo nero.
Ingredients
- 400g Cavolo nero or other kale
- 3 tbsp olive oil
- 1 onion, diced
- 6 garlic cloves, sliced
- 1 small dried red chilli, chopped
- 1 bay leaf
- 1 tsp salt
- 4 medium potatoes, peeled and diced
- 1 litre water or stock
- soured cream, to serve
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
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Step 1
Strip the kale leaves from their central ribs. Cut the leaves into roughly 5cm pieces and wash well.
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Step 2
Heat the oil in a large pan, add the onion, garlic, chilli, bay leaf and salt and cook gently for 3-4 minutes. Add the diced potatoes and a cup of the water or stock and cook for 5 minutes. Add the kale, pour in the remaining water or stock and simmer for about 30 minutes, until the potatoes are soft.
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Step 3
Purée a cup or two of the soup in a blender and then return it to the pot. Season with black pepper and serve with a dollop of soured cream.