Leek, Pea & Cavolo Nero Soup by @deliciouslyella

40 min

4 servings

🫘

400 g

Lentils

🫒

2 tbsp

Olive oil

🧂

Flaky sea salt

🧄

3 cloves

Garlic

🥬

2

Leeks

🍲

1

Vegetable stock cube

💧

1 l

Water

🥕

200 g

Cavolo nero

🫛

200 g

Frozen peas

🫘

400 g

Butter beans

🌿

Bay leaf

🧂

Salt

⚫

Black pepper

  1. Preheat

    Preheat the oven to 180°C / 390°F.

  2. Drizzle
    • Lentils
    • Olive oil

    To make the crispy lentils, tip the lentils onto a baking tray and drizzle with olive oil.

  3. Place
    • Lentils

    Place the tray in the oven and cook for 20-25 minutes until crispy, then set aside to cool.

  4. Warm
    • Olive oil
    • Garlic

    Warm the olive oil in a large saucepan over medium heat, add the garlic and cook for 3-4 minutes until golden.

  5. Add
    • Leeks
    • Bay leaf
    • Salt

    Add the leeks, bay leaf and a pinch of salt; cook for 10 minutes until softened but not coloured.

  6. Stir
    • Vegetable stock cube
    • Water
    • Frozen peas

    Stir in the stock, peas, cavolo nero and butter beans; simmer with the lid on for 5 minutes until wilted.

  7. Blitz
    • Bay leaf

    Remove the bay leaf and blitz until smooth using a hand-blender or a high-speed blender.

  8. Season
    • Salt

    Season to taste with salt and black pepper.

  9. Divide
    • Lentils

    Divide the soup between bowls and scatter the crispy lentils over the top.

Leek, Pea & Cavolo Nero Soup by @deliciouslyella

40 min

4 servings

🫘

400 g

Lentils

🫒

2 tbsp

Olive oil

🧂

Flaky sea salt

🧄

3 cloves

Garlic

🥬

2

Leeks

🍲

1

Vegetable stock cube

💧

1 l

Water

🥕

200 g

Cavolo nero

🫛

200 g

Frozen peas

🫘

400 g

Butter beans

🌿

Bay leaf

🧂

Salt

⚫

Black pepper

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C / 390°F.

  2. Step 2/9

    To make the crispy lentils, tip the lentils onto a baking tray and drizzle with olive oil.

    🫘Lentils
    🫒Olive oil
    🍳Baking tray

  3. Step 3/9

    Place the tray in the oven and cook for 20-25 minutes until crispy, then set aside to cool.

    🫘Lentils
    🍳Baking tray

  4. Step 4/9

    Warm the olive oil in a large saucepan over medium heat, add the garlic and cook for 3-4 minutes until golden.

    🫒Olive oil
    🧄Garlic
    🍲Saucepan

  5. Step 5/9

    Add the leeks, bay leaf and a pinch of salt; cook for 10 minutes until softened but not coloured.

    🥬Leeks
    🌿Bay leaf
    🧂Salt
    🍲Saucepan

  6. Step 6/9

    Stir in the stock, peas, cavolo nero and butter beans; simmer with the lid on for 5 minutes until wilted.

    🍲Vegetable stock cube
    💧Water
    🫛Frozen peas
    🥕Cavolo nero
    🫘Butter beans
    🍲Saucepan

  7. Step 7/9

    Remove the bay leaf and blitz until smooth using a hand-blender or a high-speed blender.

    🌿Bay leaf
    🧉Hand-blender

  8. Step 8/9

    Season to taste with salt and black pepper.

    🧂Salt
    ⚫Black pepper

  9. Step 9/9

    Divide the soup between bowls and scatter the crispy lentils over the top.

    🫘Lentils

Composition

Ingredients

Types

Legumes, Fats, Oils, Spices, Vegetables, Condiments, Seasonings, Liquids, Herbs

Ingredients

Lentils, Olive oil, Flaky sea salt, Garlic, Leeks, Vegetable stock cube, Water, Cavolo nero, Frozen peas, Butter beans, Bay leaf, Salt, Black pepper

Notes

Lentils (tinned, rinsed and drained, for the crispy lentils, optional), Olive oil (a drizzle, for the crispy lentils, plus extra to serve, for the soup), Flaky sea salt (for the crispy lentils), Garlic (peeled and finely chopped), Leeks (thinly sliced), Vegetable stock cube (mixed with 1L of boiling water), Water (boiling, mixed with the stock cube), Cavolo nero (bunch, roughly chopped), Frozen peas (defrosted), Butter beans (tinned), Bay leaf (quantity not given, added with the leeks and removed before blending), Black pepper (to taste, for seasoning)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, Halal, Kosher, Sugar-Free

Calories

320 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 42g, Fat: 10g, Fiber: 13g, Sugars: 7g

Nutritional Information

Minerals

Iron: 3.5mg, Potassium: 700mg, Calcium: 120mg, Magnesium: 60mg, Sodium: 780mg

Vitamins

Vitamin A: 350µg, Vitamin C: 55mg, Vitamin K: 220µg, Folate: 110µg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

Baking tray, Saucepan, Hand-blender

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday, Weeknight Dinner, Winter Comfort Food

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Silky, Creamy, Crunchy

Flavors

Savory, Garlicky, Earthy, Mild

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store in an airtight container,cool completely before refrigerating,keep crispy lentils separate to retain crunch), freezer : up to 3 months (freeze soup without the crispy lentils,store in airtight, freezer-safe containers,thaw in the fridge overnight before reheating), room temperature : up to 2 hours (do not leave out longer than 2 hours,cover to prevent contamination)