I’ve signed up with a vegetable box scheme 3 months ago and it’s been a very enlightening experience. Every week you get a box of local, organic, seasonal vegetables and I find it fun trying to figure out what to make using that week’s veggies. It has also made me more aware of what vegetables are in season and thus cheaper if you were to buy in a supermarket.
I highly recommend signing up to support your local farmers. If you work near the University of Manchester, Vegbox People deliver on site every Tuesday from 12 noon – 5:30pm, thus eliminating the worry of not having someone at home to accept the delivery of a box. If not, you can look for your nearest veg box provider by searching Soil Association.
Leek and kale are both vegetables in abundance in Winter so I’ve been making this soup a lot. You can use any type of kale in this recipe.
- 1 tbsp olive oil
- 1 leek
- 200g of kale
- 1 onion
- 1 clove of garlic (or more if you like garlic)
- 900ml vegetable or chicken stock
- salt and pepper to taste
- 50g stilton and/or cheddar to serve
- Roughly chop the leek, onion and finely chop the garlic. If using fresh whole kale, tear off the leaves leaving behind any tough stalks.
- Gently fry the onion, leek and garlic for a few minutes on medium heat.
- Add the kale to the pot and stir until the leaves have wilted.
- Add the vegetable stock and bring to the boil, then simmer for a few minutes.
- Blend together using your blender to a consistency you like. I like this soup with a few chunks of veg in it.
- Stir in some freshly ground black pepper and salt to taste.
- Serve with chunks of cheese crumbled on top.
- An electric blender is required for this recipe