Using up those fresh ingredients in September:
2oz cooking butter
1 large or two small onions
1 garlic clove, crushed
(2 rashers back bacon – vegetarians omit)
8 small chard leaves plus stalks
4 leaves plus stalks Cavalo Nero kale
750ml boiled water
1 tsp dried dill, 1 tsp coriander seeds, 2 cardamom pods, salt, pepper to taste
Chop onions, slice bacon if included, crush garlic and soften on low heat in melted cooking butter (3-4 mins). Meanwhile, slice courgettes, kale and chard.
When onions etc are soft, add the courgettes and leaves, add the herbs and spices, stir until everything is coated with liquid and leave to sweat for 10 minutes, stirring twice.
Then add 750ml boiled water, add salt and pepper to your taste and simmer on low heat for 15 minutes.
Liquidise and serve as is (for wholesome types) or strain and serve looking beautiful.
Time from start to finish: 40 minutes.
This is a light nutritious soup that uses up excess fresh ingredients beautifully.