Instructions
In a large sauce pan heat the olive oil over a medium heat. Add the onion and the garlic and season with salt and pepper. Cook until the onion is soft and translucent, but not colouring.
Add the diced potato and the ginger and cook for another 2 minutes stirring occasionally.
Add the broccoli and the vegetable stock. Cook for about 10 minutes until the potatoes and broccoli are cooked but not losing colour. Add the cavolo nero, peas and parsley and blanch for a further 2 minutes or until the cavolo nero has wilted.
Add the turmeric and cayenne pepper.
Blitz the soup in a blender or use a hand blender.
Squeeze in the juice of half a lemon and adjust the seasoning. Serve with seeded crackers and lemon yogurt sauce and mixed seeds.
Recipe Notes
*Cavolo nero is a very dark green Italian style kale. If it’s unavailable, spinach or regular kale will work fine.