Pic of Cavolo nero and potato soup with red chilli

Cavolo nero and potato soup with red chilli

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Soups & stews

Cavolo nero and potato soup with red chilli

Starter Serves 4 50 min
We served this soup at the Exeter Food Festival. It took on a khaki colour, so we changed the name to 'swamp soup', but the public still came back for more.


  • 400g Cavolo nero or other kale
  • 3 tbsp olive oil
  • 1 onion, diced
  • 6 garlic cloves, sliced
  • 1 small dried red chilli, chopped
  • 1 bay leaf
  • 1 tsp salt
  • 4 medium potatoes, peeled and diced
  • 1 litre water or stock
  • soured cream, to serve
  • salt and pepper


Prep time: 10 min
Cooking time: 40 min
  • Step 1

    Strip the kale leaves from their central ribs. Cut the leaves into roughly 5cm pieces and wash well.
  • Step 2

    Heat the oil in a large pan, add the onion, garlic, chilli, bay leaf and salt and cook gently for 3-4 minutes. Add the diced potatoes and a cup of the water or stock and cook for 5 minutes. Add the kale, pour in the remaining water or stock and simmer for about 30 minutes, until the potatoes are soft.
  • Step 3

    Purée a cup or two of the soup in a blender and then return it to the pot. Season with black pepper and serve with a dollop of soured cream.

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