Directions

1. Crush the garlic with the flat side of a knife and put into a big pot (no heat yet) with the olive oil and sprinkle a pinch of rock salt over it. Leave while you chop the rest of the veg.

2. Heat a pan on medium heat and add the onion, cook until soft.

3. Add the potatoes, vegetable stock and water. Bring to a boil, then turn down to simmer. Leave covered, simmering for 30 minutes.

4. Add the chopped Cavolo Nero and parsley. Stir, and boil together for another 10 minutes.

5. Turn off the heat. Grate the zest of a lemon and set aside - this will be used to garnish after serving. Juice the whole lemon and pour it into the pot, add some black pepper, then blend it all with a hand-blender.

6. Serve into bowls and add the lemon zest on top, serve with some crusty bread if you like!