Welsh Cawl

Serves: 4
Cooks in: 45 minutes
Difficulty: 3/10
Gluten free


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


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.