Spicy cavolo nero soup

A spicy cavolo nero soup

Spicy cavolo nero soup

A simple immune boosting soup with a rich and spicy flavour. Delicious topped with fish or chicken or thinned to make a fresh green summer soup.

SERVES:  6 PREP TIME:  15 mins COOK TIME:  20 mins


  • 1 red onion
  • 1 tablespoon olive oil
  • 400g cavolo nero (large stalks removed)
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • ½ teaspoon dried green chilli
  • ½ teaspoon ground cloves
  • 2 cups fresh vegetable or chicken stock
  • 1 cup of water (optional)


  1. Peel, slice and sweat the onion in the olive oil in a heavy based pan.
  2. Steam the cavolo nero until just wilted and add to the cooked onion.
  3. Add all the spices and herbs, cooking for a further few minutes.
  4. Add the stock and water if needed. Cook for a further few minutes.
  5. Blend with a hand blender until green and smooth.

Inspiration and top tips

  • Use fresh herbs instead of the dried ones and/or to garnish.
  • Turn this into a stand-alone meal by adding flaked fish or chicken as a topping.
  • Add spinach or peas to thicken soup consistency.

Dietary Requirements 

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Dairy freeGluten free

  • By Candida Scott Knight, Film and TV Director

    Londoner who’s lived in California and New York. Film Maker, mother of 2 boys, endlessly curious about people and life.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer