Welsh Cawl
Ingredients
1 tbs Olive Oil
2 Leeks
3 Sticks Celery
2 cloves Garlic, minced
1 Swede
2 Potatoes
2 Carrots
1 tsp Sea Salt
2 tsp Cracked Black Pepper
3 Litre Vegetable Stock
1 tbs Mint Sauce
1 tbs Marmite or Miso Paste
1 can Butter Beans
Big Hand-full Cavolo Nero or Curly Kale, stems removed & cut into bitesize pieces.
Hand-full Flat Leaf Parsley
Juice of 1 Lemon
Method
Peel & chop all the vegetables into approximately 2 cm pieces, I like to cut the leek carrot & celery on an angle for presentation purposes.
In a large saucepan placed over a low heat add the oil, when its hot add the leek, celery & garlic then sauté for 2-3 minutes, before adding all the vegetables and the seasoning.
Continue to sauté the vegetables for 5 minutes getting a little colour on them, deglaze the pan with the vegetable stock, mint sauce & marmite.
Bring the soup to a simmer & let it bubble away until the swede is tender. This usually takes 25-30 minutes.
Once the suede has cooked add the butter beans, cavolo nero, parsley & lemon.
Let the soup simmer for an additional 5 minutes before serving.
