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5 yr, 5 m ago in Recipes
Comments | Tags: Local, UK, seasonal, soup, Cavolo Nero

A warming and rich soup for a cool autumn evening, it makes good use of any parmesan cheese rinds you may have lurking in the fridge ..... 


  • 1 head of cavolo nero stripped from their stalks and shredded Italian black Kale - cavolo nero
  • 2 medium onions sliced
  • 2 medium potatoes diced
  • 1 tsp fennel seeds
  • 1 clove garlic chopped
  • 3 tbsp olive oil
  • 1.2 litres vegetable stock
  • salt and pepper
  • 75g grated parmesan cheese and any rinds you may have. 


  1. In a large saucepan heat the oil and gently fry the onions for 10 minutes.
  2. Add the garlic and fennel seeds and cook, stirring occasionally, for another two minutes.
  3. Add the kale and stir fry for a few minutes before adding the potatoes, stock and cheese rinds.
  4. Simmer for 15 minutes, hook out the remains of the cheese rinds and blend the soup to a fairly coarse texture.
  5. Taste and season, and stir in half the grated cheese. Serve with the remainder of the cheese sprinkled on top. 
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