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Add the cavolo nero, kale or spring greens to the pan with the vegetables. Cook for 5 minutes or until softened, stirring regularly. Season the soup with salt and lots of freshly ground black pepper.

1 tablespoon oil – can use olive oil or sunflower oil, can also use butter3 cups water¼ teaspoon ground black pepper or add ...

This light and summery minestrone soup makes the most of springtime vegetables, don't forget a dollop of pesto on top. Try freezing this soup in portion-sized containers - it will keep for 2 months.

fyi), but a warm bowl of soup still feels welcome against the backdrop of those chilly spring nights. Swede is one of those vegetables that can be hard to get right, but this warming soup recipe ...

Hot, salty and savoury miso soup with noodles, vegetables and either chicken ... Garnish with fresh spring onion. Tip: You can also use dried udon noodles — just boil in a separate pot to ...

Take the vegetables ... Finish the soup with a couple of drops of sesame oil sprinkled on the top to taste. Spoon into serving bowls and garnish with the chopped spring onion.