CARROT & CAVOLO NERO SOUP

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CARROT & CAVOLO NERO SOUP

Serves 2

Ingredients:

  • 700g carrots

  • 1 onion

  • 2 celery stalks

  • 1 bay leaf

  • 5 cm piece ginger

  • 2 teaspoons turmeric

  • 2 garlic cloves

  • 1L vegetable stock

  • Olive oil

  • Salt & pepper

1-​ Chop all the vegetables. Heat the olive oil in a large pan over a medium heat. Add the onion, carrot, celery and bay leaf and cook for 10-15 minutes, stirring often. Add the ginger, turmeric and garlic. Mix well and cook for five minutes, stirring occasionally.

2-​ Pour over the stock and bring to the boil. Reduce the heat, and simmer for 15 minutes, or until the carrots are tender. Remove the bay leaf. Allow the soup to cool a little and blend until completely smooth. Return to the heat and warm through.

3-​ Remove the stalks of the cavolo nero leaves, but keep the leaves whole. Heat up 1 tbsp of olive oil in a frying pan. Add the cavolo nero and cook for 3-5 minutes, until wilted. Season with salt and pepper. 



Camille AubertComment