A simple soup made entirely with vegetables common in northern Europe: Chantenay baby carrots (200g), three medium sized leeks (500g), a bag of curly kale (300g) from Leicestershire, and half a swede (200g). Plus two ham stock cubes and a half teaspoonful of white pepper.
The chopped leek was stir-fried in sunflower oil for fifteen minutes at a low heat, then the Chantenay baby carrots were added, after topping and tailing. The kale and the swede were added for the last five minutes, then boiling water was added, along with a third of cup of red lentils, bringing the volume of soup up to 2.5 litres.
The soup was allowed to simmer slowly on the hob for two hours under glass, and was stirred occasionally. After one hour the contents of the pot were mashed. More water can be added if you prefer a thinner soup.
Carrot and Leek Soup with Curly Kale
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