One of my favourite recipe books on my cookbook shelf is The Greedy Italians. It’s no doubt obvious to some that Italian is one of my to-go for dishes for pure indulgence. The combination of cheese, basil, garlic and tomatoes just tickles me inside.
When I bought this book, I was glued to it for weeks – scouring for recipes to cook next. I’m in love with the art of making pasta and pizza dough but also love the thinner, lighter dishes that are still flavoursome and filling. Perfect on a warmer day.
And the original version of this recipe I fell in love with. The story of Carluccio’s parents harvesting their veg from the farm and the food took just a few steps from garden to kitchen.
That is my dream this Summer, to nip in to my back and grab a fresh vegetable for a recipe that day and repeating the process day after day.
So here is my adapted healthier recipe which is pan and soup maker friendly. It’s simple, low cost and refreshingly yummy. It is also one of the quickest recipes I have created so far and once I got a cabbage soup request, I took to this immediately as I have been wanting to share this recipe for months.
The stock is the main flavour of this soup and it is so versatile, it will carry many flavours. You can saute some chilli and ginger along with the garlic which I will be experimenting with some time soon, but it is the simplicity of this recipe which I also love.
-200g bag of curly kale (or savoy cabbage)
-1tbsp of Olive Oil (optional)
-3 chicken stockpots – don’t use stock cubes with this one!
-3 large garlic cloves minced
-2cm piece of peeled ginger, grated
-1 large onion, diced
-Generous amount of seasoning
-40g grated lighter mature cheddar (optional)
-1 60g wholemeal roll – torn in to pieces
-A good handful of fresh parsley, including stalks, chopped
-1.2-1.4 litres of boiling water
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1. Saute the minced garlic in frylight until browned and slightly crispy.
2. Place the torn bread on to a baking tray and pop in the oven on gas mark 2 and bake for 10-20 minutes
3. Meanwhile, put all of the ingredients (except the bread, cheese, oil and parsley) in to the soup maker, give it a good stir so the stockpots melt and set to chunky. If using a pan, just simmer for 20-25 minutes until the kale stalks are tender. Or you could leave the bread out to stiffen during the day.
4. Once cooked, add the cheese, oil, parsley and bread then give it a good stir. If you prefer more cheese or olive oil, go ahead but I have opted for a healthier version here and feel the ginger gives the flavour it needs.
Don’t forget to tune in to my YouTube channel, Tastefully Vikkie every Friday at 6pm for more healthy recipes!
And for more soup talk, you are welcome to join my Facebook support group, I LOVE SW Soup!
Love Tastefully Vikkie x