Gluten-free

Serves: 4

Prep time: 5 mins Cook time: 25 mins Total time: 30 mins

This Soup is totally delicious!

In every sense of the word.

It is nourishing. It is simple to make. It looks good.

And it even satisfies the demands of a hungry meat eater boyfriend ?

Ingredients

• 2-3 small to medium sized kale leaves (or cavolo nero or savoy cabbage leaves)
• 1 l broth/stock (I used chicken, but veg works fine, too – or bone broth for extra nourishment)
• 2 leeks
• A can of cannellini beans (leave out if just started the candida diet)
• pices for seasoning (I used salt, pepper, cayenne, garlic and turmeric)
• Olive Oil for frying and marinating

Optional: 2-3 slices of roast pork (or roast chicken/ turkey).
Optional: a touch of apple cider vinegar to tenderize and marinate the meat (if using)

Instructions

• If using meat you could marinate it in a little olive oil, spices and apple cider vinegar and set it aside.
• Chop the leeks and kale into bite size chunks.
• Then fry the leek in a little olive oil, salt & pepper until golden and soft.
• Bring 1 l stock to the boil. Add all the veg and simmer for about 20 minutes.
• Towards the end add the cooked cannellini beans (and the finely chopped roast meat if you like).
• Bring to the boil briefly and let it simmer for a few more minutes. Adjust the seasoning if necessary.

1. Either serve as is or blend to make a thick creamy soup.

So how did I discover this recipe?

I’d like to make out that this is a recipe that has been cooked by my family for generations. That is has deeper meaning. But that’s not the case at all.

It was just pot luck.

I had bought some Cavolo Nero (only because I was intrigued by its foreign name). On the other hand I was mighty scared by those huge dark leaves and, frankly, had no idea what to do with it.

After a few days of looking at the leaves guiltily (Why am I not eating them – greens are incredibly good for you, right!) I found myself hungry and “empty-fridged” in the kitchen, going through my options.

I knew if I was telling my boyfriend (JP) that I was making a soup with green leafy things, there was no chance he’d eat it (his fear of huge green leaves is even bigger than mine, I have you know).

So I had to act a little devious and disguise the Cavolo Nero – what better way than doing that in a soup?
Ain’t that looking innocent ?

It needed to be simple, as I didn’t feel like cooking at all.

And I wanted it to have a bit of protein in there to make it more filling.

Since JP’s mother had given us some slices of roast pork the night before I knew I could use that to mask the cabbage-y flavour in JP’s portion.

On the other hand I wanted to try out a meat free veggie version, too, though.

So I opted for cannellini beans, which worked beautifully, as it’s mild taste balanced out the rustic Cavolo flavour.

And once blended, you’re left with a filling thick soup that tastes absolutely gorgeous.
…and contains health boosting ingredients to boot.

This soup is also a great alternative if you can’t eat potatoes, because the cannellini beans give it a potatoey flavour.

Creamy, hearty, YUM!

Note for people on the Candida Diet:

This is a super soup – even for the initial stages of the candida diet when you’re not allowed potatoes or beans. You can easily leave out the beans and make yourself a quick & lovely soup just with leek, a bit of leftover roast meat or fish and a few leaves of Cavolo nero or Savoy Cabbage.

This is one of those soups that you eat and instantly feel comforted and rejuvenated!

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