20-Minute Leek, Pea & Cavolo Nero Soup
Total Time
20 minutes
Prep Time
0 seconds
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 x 14 oz tin lentils
- drizzle of olive oil
- pinch of flaky sea salt
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Preparation
Step 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.
Step 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.
Step 3
Stir in the stock, peas, cavolo nero and butter beans; simmer (with the lid on) for 5 minutes until wilted.
Step 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.
Step 5
Divide the soup between bowls and scatter the crispy lentils (if using) over the top.
Step 6
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