Four brassica soup

Mark Hix
·1-min read
Four brassica soup
Any member of the brassica family can be used for this soup - Matt Austin

You can use any member of the brassica family for this soup, including cauliflower or romanesco leaves and sprouting broccoli. Depending on how tender the leaves are, add them at different times so that they cook evenly.

Overview

Prep time

10 mins

Cook time

30 mins

Serves

4

Ingredients

  • small bunch of cavolo nero

  • small bunch of other cabbage leaves, such as spring greens or Savoy

  • knob of butter

  • 1 leek, cut into rough 2cm chunks

  • 1 ½ litres vegetable stock

  • 1 turnip, cut into rough 1cm chunks

  • 2-3 heads of sprouting broccoli, cut into even-sized florets and the stalks sliced

Method

Step 1

Cut the spine or the middle out of a small bunch of cavolo nero leaves and a small bunch of other cabbage leaves you are using. Chop the spines into 2cm pieces and shred the leaves.

Step 2

Add the knob of butter to a large, deep saucepan and gently cook the spines with 1 leek (cut into rough 2cm chunks) for 3-4 minutes. Then add 1.5l vegetable stock and simmer for 6-7 minutes.

Step 3

Stir in the cavolo nero leaves and 1 turnip (cut into rough 1cm chunks), then season. Simmer gently for 15 minutes, then add the spring greens and 2-3 heads sprouting broccoli (cut into florets) and simmer for another 5-6 minutes, until tender.

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