Ingredients
The following ingredients have 6 Servings
- 4 tbsp Rapeseed Oil
- 1 tbsp Butter
- 1 Onion (chopped)
- 2 Garlic cloves (chopped)
- 2 Celery sticks (chopped)
- 1 Large potato (diced)
- 1 Courgette (chopped)
- 300 g Pack finely shredded cabbage & leek (100g Cabbage, 100g Leeks, 100g Greens)
- 120 g Baby spinach
- 60 g Baby kale
- 1.3 L Vegetable stock made with 2 stock cubes
- 90 g Fried sea spaghetti seaweed (for garnish (optional))
- Pepper (freshly ground)
Instruction
- Heat 2tbsp oil in a very large pan and add all the vegetables except the baby spinach and kale.
- Give the vegetables a good stir and sweat under a lid for about 15 minutes, stirring occasionally.
- Next add the stock and pepper, bring to the boil and then simmer for 15 minutes or until the potatoes are tender.
- Towards the end of cooking prepare the sea spaghetti by chopping into roughly 3 - 4cm strips.
- Heat 2 tbsp oil in a wok on a highish heat and fry for 6 – 8 minutes, stirring regularly.
- Add the baby spinach and kale to the soup and bring back to a simmer for a further 3 minutes.
- Use a stick blender to partially blend the soup (you want lots of chunky bits).
- Serve in bowls garnished with the sea spaghetti if using and some warm crusty bread.
