Zuppa Cavolo Nero Soup

This is a cross between the French soupe à l'oigions and the Italian pappa al Pomodoro. It has the most wonderful deep intensity from the onions and then bread soaks it all up. Every mouthful is a taste sensation! It all came about because I had some caramelised onion leftovers and cavolo nero that needed using up.

Serves 3 as a main or 4 as a starter
Vegan

Ingredients:
25ml olive oil + 3 tbsp
1 red onion + 2 medium white onions, finely sliced with a mandoline
1 chunky garlic clove, diced
1/2 medium chilli, sliced
1 tbsp tomato purée
40ml red wine
1 medium sweet potato, peeled and cut into 1cm pieces
1 medium tomato, diced
850ml veg stock, hot
200g cavolo nero, stalks removed and sliced
2 large handful croutons

For the roast squash:
300g squash, chopped into small pieces
2 tbsp olive oil
Salt and pepper

Preheat the oven to 190 C degrees and add the squash, olive oil and season. Roast for 25-30mins or until soft and golden.

Set a large saucepan to a medium heat and add 3 spoons of olive oil followed by the chopped onions. Mix everything around and then bring to a gentle simmer for 10 mins. Then add 25ml olive oil and mix and cook down for another 8mins or until the onions have gone sticky and caramelised.

Add the garlic, chilli and tomato purée and cook for another 2 mins. Then add red wine, sweet potato, tomato and veg stock. Bring to the boil and then simmer for 12mins or until sweet potato is cooked.

Add the cavolo nero and cook for 2 mins and then add the croutons and roast squash. Season with salt and pepper and eat!