Kale, Potato and Pecorino Soup

Name: Kale, Potato and Pecorino Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Ingredients: 1 carrot, peeled and roughly chopped; 1 clove garlic, thinly sliced; 2 tbsp olive oil; 8 mushrooms, roughly chopped; 1 leek, trimmed and roughly chopped; 900 ml vegetable (or chicken) stock; pinch of chilli flakes; 4 medium waxy potatoes, peeled and cut into 1-2 cm cubes; pinch of dried mixed herbs; 200 g kale, stems removed and leaves roughly chopped; zest and juice of ½ lemon; 900 ml vegetable (or chicken) stock; 900 ml vegetable (or chicken) stock; pecorino or Parmesan, grated to serve (optional); pecorino or Parmesan, grated to serve (optional)

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

The Organised Cook

By Amelia Freer

Published 2022

About

A twist on the classic leek and potato soup. You can blitz this if you prefer a smoother soup but I love it chunky and hearty so that it feels almost vegetable-stew-like. The grating of pecorino or Parmesan really deepens the flavour. Waxy potato varieties (which hold their shape when cooked) include Jersey Royals, Charlotte and Maris Peer.

Ingredients

Soup
Vegan
Gluten-free

Ingredients

Method