I was inspired to make this soup by an odd combination of fancy that struck me: a spicy Ribollita, but without beans, combined with a traditional leek and potato soup, but without the creamy texture.
It’s low-fat if you wish to make it that way or add the extras if you fancy. Serves 3 (recipe after the photo).
- 2 large potatoes, roughly cut into cubes (I prefer not peeling them, but that’s my preference)
- 3 carrots, chopped small
- 1 leek, finely chopped
- 250-300g cavolo nero (or kale, spinach or any dark, leafy green), stem removed and roughly chopped into small pieces
- 2-3 cloves of garlic, smashed
- 1 chili pepper, chopped (optional if you don’t want it spicy)
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/2 teaspoon marjoram
- 1 Tablespoon milled flax/linseeds (get your essential fatty acids!)
- 1 teaspoon asafoetida
- 1 teaspoon coconut or other oil
- 500-750ml vegetable stock or water (or stock cube plus water)
- a glug of olive oil (optional)
- 2-3 Tablespoons nutritional yeast
- crunchy crispy onions (from London Star Night Market or any Asian grocer, optional)
- vegan parmiggiano (optional)
- salt & pepper to taste
In a deep saucepan, heat the coconut oil over medium heat until it melts. Add the asafoetida and stir. Then add leek, carrots and chili. Mix well and cover. Let these sweat until soft (approximately 20-25 minutes) and check/stir from time to time, lowering the heat if the leeks are browning.
Add the garlic cloves, potatoes, flaxseed and herbs and mix well. Add 500 ml of vegetable stock to start and let the soup boil. Lower the heat to simmer and add the cavolo nero. Add more water if the consistency is too thick for your liking.
Cook until the potatoes are done (15-20 minutes). Season with salt and pepper to taste.
Serve with a sprinkling of nutritional yeast and the optional vegan parmiggiano (we really like Good Carma’s P-Veez), crispy onions and a bit of olive oil.