Soups & Stewsdeliciouslyella
20-Minute Leek, Pea & Cavolo Nero Soup
We’ve been cooking this creamy green soup on repeat now that Cavolo Nero is in season. It’s filled with a nourishing mixture of green veg, blended with protein-packed butter beans and topped with crunchy lentils. It’s the perfect quick lunch or comforting supper for when you’re lacking in time and energy, but still want to eat something nourishing.
👥 4 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●blender
- ●bowl
📝 Preparation Steps
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.
lentils8.5 oz
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.
lentils8.5 oz
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...