Creamy Cavolo Nero and Leek Soup, with Cavolo Nero Crisps

PREP: 10 Minutes
COOK: 15 Minutes
Skill Level: Easy
Picture of Creamy Cavolo Nero and Leek Soup

Nutrition Info (Per Serving)

165 kcal Energy
16.8g Carbohydrate
8.2g Protein
7.5g (of which Sugar)
5.7g Fat
6.7g Fibre
1.4g (of which Saturated Fat)
1.64g Salt


  • 200g pack sliced cavolo nero
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp smoked paprika
  • 500g leeks, sliced
  • 1 potato, diced
  • 1 litre vegetable stock
  • 300ml semi skimmed milk

For a Vegan Option: Swap milk with vegan alternative (almond or oat milk)


  1. Preheat the oven to 200°C, gas mark 6.
  2. Toss 75g cavolo nero with half the oil and paprika, season and spread out onto a large baking tray, roast for 10 minutes until crisp.
  3. Meanwhile, heat remaining oil in a large saucepan and fry the remaining cavolo nero, leeks and potato for 5 minutes.
  4. Add the stock, cover and simmer for 10 minutes then add the milk. Using a stick blender, process to give a coarse texture.
  5. Divide between 4 bowls and top with the cavolo nero crisps.

Cooking Tips

For a vegan option, replace the milk with soya or almond milk.

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