Cavolo Thyme Soup

Updated: Apr 13



✨A gorgeous silky green soup that incorporates some dark leafy greens and produces the most beautiful colour and taste. The watercress adds a hint of pepper, the fennel provides sweetness.⠀

✨Of course, like most soup recipes ingredients are flexible: use different tins of beans, other green veg, alternative herbs. The beauty of soups are that they are a great way to use up odd leftover vegetables.⠀

✨By adding a protein source like beans (or lentils) you ensure extra fibre, and protein that keep you feeling full for longer.⠀

✨Soups are also easy and fast to make, great to freeze in portions for another day and are a perfect quick lunch.⠀

Recipe:⠀

1 dessertspoon of ghee, butter or olive oil⠀

1 onion finely chopped ⠀

Half a leek, washed and chopped⠀

2 cloves of garlic crushed⠀

2 sprigs thyme, leaves pulled from stem⠀

Half a fennel bulb chopped⠀

1 bag watercress, washed and chopped ⠀

Half a bunch of Cavolo Nero (or kale) washed and chopped⠀

1 tin butter beans (or other)⠀

Stock, vegetable or chicken as you prefer⠀

*Melt the ghee, add the chopped onion, leeks, fennel, garlic and thyme⠀

*Stir and allow to cook down for 5 mins. ⠀

*Add the watercress and cavolo nero, the stock and the butter beans⠀

*Bring to the boil and lower to a simmer for 15 mins. ⠀

*Ideally blend in a jug blender, as this will break up the dark greens best. If you have a hand held blender that is fine but won’t be as smooth.⠀

*Taste. Add salt and pepper as you like it.⠀

Serve with: a sprinkle of toasted seeds, fennel fronds, fresh thyme, a drizzle of extra virgin oil⠀

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