Soup is virtually impossible to mess up. So when it’s cold and wet outside its the ideal thing to make that’s cheap and easy. Its also a great filling lunch to bring to work if you’re on a budget.
This soup is vegan friendly, but if you need a meat fix, you can also add some cooked chorizo or smokey bacon and reduce the amount of smoked paprika.
Ingredients
1 Small Leek (roughly chopped)
2 Handfuls of either cabbage, kale or cavelo Nero (shredded)
3-4 Small potatoes (skins left on, and cut into 3-4cm cubes)
1 Vegetable stock cube
1 Tsp Smoked paprika
1 Can Black beans (you can use any type you like)
3 Cloves of garlic (finely chopped)
1 Tsp Chilli powder (optional)
Large sprig of rosemary, or thyme
1 Tbsp Vegetable oil
500ml Carton of passata
1 Tbsp Tomato puree
Salt
Method
- Heat the oil in a large pot over a medium heat and add the leek. Fry until the leek starts to soften
- Add the potatoes, tomato puree, chilli powder, rosemary and paprika and cook for 2-3 minutes
- Add the crumbled up stock cube, pasatta, garlic, 1 litre of water, and bring the soup to the boil. Add your greens and beans, reduce to a simmer and cook until the potatoes are soft
- Check the seasoning and add salt if you think it needs it.
Seaneen's Sunnyside Kitchen 