Riverford Wicked Leeks
Cavolo nero and potato soup with red chilli recipe image

Print Cavolo nero and potato soup with red chilli

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 & diced
  • 1 litre water or stock
  • Soured cream, to serve
  • Salt & pepper


  1. Strip the kale leaves from their central ribs. Cut the leaves into roughly 5cm pieces and wash well.
  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes