My mouth is still watering at the thought of it. Ready in 15 minutes, this delicacy will surprise your tastebuds with a very interesting flavour.
You’d probably wonder why I’m still making soups even if spring is upon us. Well, unfortunately the season of blossoms is not upon the Britain… it’s still quite cold even if cherry trees are in bloom and the daffodils are colouring flowerbeds all around London. So yeah, soups are a good way to warm up.
INGREDIENTS (serves 2)
- 1 small onion, finely diced
- 1 teaspoon garlic paste (or 1 garlic clove, crushed)
- 1 tablespoon extra virgin olive oil
- 1 large courgette, diced
- 2 baby potatoes, diced
- 5-6 cavolo nero leaves, washed and roughly cut (stalks removed)
- 500ml vegetable stock
Fry the onion and the garlic for a couple of minutes over a medium heat, tip in the potatoes and the courgettes, and quickly sautée them for further 3-4 minutes.
Pour over the vegetable stock and bring to the boil. Lower the heat, cover and simmer for approximately 15 minutes, until the vegetables are tender. After 10 minutes, tip in the cavolo nero.
Pour the soup in a blender – you’ll amim for the smoothest texture possible – and blend at high speed for a couple of minutes. If it’s too thick, add some boiling water little by little to get the desired consistency.
Serve with a dollop of yogurt or sour cream, some freshly grated pepper and a drizzle of extra virgin olive oil.