Spicy Cavolo Nero Leek Potato Soup

Ingredients

• 2 large potatoes, roughly cut into cubes (I prefer not peeling them, but that’s my preference)
• 3 carrots, chopped small
• 1 leek, finely chopped
• 250-300g cavolo nero (or kale, spinach or any dark, leafy green), stem removed and roughly chopped into small pieces
• 2-3 cloves of garlic, smashed
• 1 chili pepper, chopped (optional if you don’t want it spicy)
• 1 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/2 teaspoon marjoram
• 1 Tablespoon milled flax/linseeds (get your essential fatty acids!)
• 1 teaspoon asafoetida
• 1 teaspoon coconut or other oil
• 500-750ml vegetable stock or water (or stock cube plus water)
• a glug of olive oil (optional)
• 2-3 Tablespoons nutritional yeast
• crunchy crispy onions (from London Star Night Market or any Asian grocer, optional)
• vegan parmiggiano (optional)
• salt & pepper to taste

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