Cavolo Nero, Celeriac, Leek and Potato Soup
Serves 8
I’ve had some cavolo nero and a rogue celeriac hanging around in my fridge for the past few days and as I’m trying not to let anything go to waste, this is essentially a fridge soup (but that doesn’t sound quite so appealing!)
On its own this soup is low calorie, gluten-free, dairy-free and vegan friendly, making it suitable for a wide range of dietary requirements.
Whilst leek and potato are familiar soup buddies, the addition of celeriac and cavolo nero bring a different flavour. The cavolo nero also gives the soup it’s wonderful green colour and is packed with antioxidants and is also high in vitamins and minerals including lutein, calcium, manganese, vitamins A, C, K, fibre and iron. It’s a super soup!
- Ingredients:
- 1 tbsp oil
- 1 leek, thoroughly washed and roughly chopped
- 2 celery sticks, roughly chopped (but fairly small)
- 1 celeriac, outer layer removed and then cut into 2cm dice
- 2 medium potatoes, peeled and then cut into 1 inch dice
- 1 large bunch of cavolo nero, thoroughly washed, ‘spines’ removed and leaves roughly torn.
- 2L vegetable stock (gluten-free if required)
- Salt and pepper
Step 1: Using a large pan (I used my largest Le Creuset cast-iron casserole dish), heat the oil over a medium-low heat.
Step 2: Add the leeks and celery and stir frequently for five minutes or so until softened but not coloured.
Step 3: Add the celeriac, potato and vegetable stock and increase the heat until it reaches a simmer.
Step 4: Add the cavolo nero, add a lid to the pan (ensuring a gentle simmer underneath) and cook until the celeriac and potatoes are cooked (they should be nice and soft after 15-20 minutes).
Step 5: Blend the soup until smooth, and then season to taste with salt and pepper.
This will last a few days in the fridge, or portion up and pop in the freezer. We enjoyed the soup both on its own and with some cheese on top.