Leek, Pea & Cavolo Nero Soup
This Leek, Pea & Cavolo Nero Soup gets a silky, creamy texture from protein-packed butter beans, making it as comforting as it is nourishing. Packed with vibrant greens and made in one-pan, it’s a staple on busy weeknights during the colder months.
Ingredients
For the soup
For the crispy lentils (optional)
Directions
- 1
Preheat the oven to 180°C / 390°F. To make the crispy lentils (if using), tip the lentils onto a baking tray and drizzle with olive oil; place the tray in the oven and cook for 20–25 minutes until crispy. Set aside to cool.
- 2
Warm the olive oil in a large saucepan set over medium heat; add the garlic and cook for 3–4 minutes until golden. Add the leeks, bay leaf and a pinch of salt; cook for 10 minutes until softened but not coloured.
- 3
Stir in the stock, peas, cavolo nero and butter beans; simmer (with the lid on) for 5 minutes until wilted.
- 4
Remove the bay leaf and blitz until smooth using a hand-blender or a high-speed blender (you can leave it a little chunkier if you prefer). Season to taste with salt and black pepper.
- 5
Divide the soup between bowls and scatter the crispy lentils (if using) over the top.
