- 4 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g leeks, sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 4 thyme sprigs, leaves picked
- 2 x 400g cans butter beans
- 500ml vegetable bouillon stock
- 2 tsp wholegrain mustard
- ½ small pack flat-leaf parsley
- 3 rashers streaky bacon
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 40g chopped kale, any tough stems removed
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 25g hazelnuts, roughly chopped
Heat 1 tbsp oil in a large saucepan over a low heat. Add the leeks, thyme and seasoning. Cover and cook for 15 mins until softened, adding a splash of water if the leeks start to stick. Add the butter beans with the water from the cans, the stock and mustard. Bring to the boil and simmer for 3-4 mins until hot. Blend the soup in a food processor or with a stick blender, stir through the parsley and check the seasoning.
Put the bacon in a large, non-stick frying pan over a medium heat. Cook for 3-4 mins until crispy, then set side to cool. Add the remaining 1 tsp oil to the pan, and tip in the kale and hazelnuts. Cook for 2 mins, stirring until the kale is wilted and crisping at the edges and the hazelnuts are toasted. Cut the bacon into small pieces, then stir into the kale mixture.
Reheat the soup, adding a splash of water if it is too thick. Serve in bowls sprinkled with the bacon & kale mixture.