Celebrate Organic September, with seasonal veggies from your local veg box scheme!
A recipe by Beanies Wholefood Co-op in Sheffield.
About 350-400g cavolo nero
250g potatoes, diced
1 tbsp butter/ghee/oil
1 large onion diced
1 litre vegetable stock
2 cloves garlic, crushed and chopped
1 x 400g tin cannellini or butter beans
2 tbsp cream (dairy/dairy-free)
salt and pepper
- Pull the kale leaves away from the stalks and slice into 1cm strips.
- Gently soften the onion in the oil or butter for 10 mins, add the garlic and after 2 minutes, the stock, kale and potatoes.
- Simmer for 25 minutes.
- Blend half the soup and return it to the pan with the beans.
- Simmer for 5 mins.
- Add the cream and season with salt & pepper as required.
For a tangy alternative to cream, you could try using a tahini & lemon drizzle seasoned with a little soy sauce or nutritional yeast flakes. Delicious and nourishing.
Nice served with a herby toast too. Blend up some rosemary, thyme, oregano and salt, mix with oil and garlic and spread over your toast. I’d go for sourdough every time!
What’s so good about cavolo nero?
Known as black Tuscan kale, Cavolo Nero is a dark leafy green vegetable. It is rich in antioxidants and a great source of lutein, vitamins K, A and C as well as significant amounts of manganese, copper, fibre, calcium, iron, the B vitamins as well as many other elements.