K ALE, BEAN & WINTER ROOTS SOUP

This recipe feels so nourishing during the winter months when we need lots of goodness to protect ourselves from colds. Plus, it’s absolutely delicious and full of colour. Make it in big batches so that you can freeze and use throughout the week.

SERVES 6

3 tbsp olive oil

3 carrots, peeled and cubed

3 parsnips, peeled and cubed

2 celery sticks, cubed

1 onion, diced

2 tsp finely chopped rosemary leaves

3 garlic cloves, crushed

1 ltr hot chicken or vegetable stock

250g cavolo nero (black or Tuscan kale), chopped 2 x 400g cans cannellini beans, rinsed and drained

Sea salt and freshly ground black pepper

TO SERVE

50g Parmesan cheese, shaved

1 tbsp finely chopped rosemary leaves

Preheat the oven to 180°C (350°F) Gas Mark 4.

1. Place a large, heavy-based saucepan or flameproof casserole dish over a low heat and pour in the olive oil, then add the carrots, parsnips, celery, onion, rosemary and garlic. Season with salt and pepper and stir well. Cover the pan with a lid and leave the vegetables to sweat for 15 minutes, stirring every 5 minutes or so.

2. Stir in the hot stock and bring to the boil, then leave to cook for 10–15 minutes or until all the vegetables are tender.

3. Transfer the soup to a blender or food-processor, or use a hand blender, and blend to a smooth consistency. Return the soup to the saucepan or casserole dish (if necessary). Stir in the cavolo nero and cannellini beans and cook for 3–4 minutes until the kale has wilted and the beans have heated through. Season to taste.

4. Divide the soup between warmed bowls and sprinkle with the Parmesan cheese shavings and rosemary to serve.