Step 1

Heat the oil in a large pan, add the leek, garlic, bay leaf and a pinch of salt, and cook gently for 10-15 minutes, until soft and sweet.

Step 2

Add the potatoes and 500ml stock, and boil for 10 minutes. Add the cavolo nero, pour in the remaining 750ml stock, cover and simmer for about 15 minutes, until the potatoes are soft and the cavolo nero is very tender.

Step 3

Add the spinach just at the end, and give the leaves a minute or two to wilt.

Step 4

Meanwhile, heat the oven to 200C (180C fan)/390F/gas 6.

Step 5

Toss the bread in the oil, and parmesan, season, then spread out on a lined tray. Bake for 10-15 minutes, until golden and smelling irresistible.

Step 6

Blitz the soup with a hand blender until smooth (or do so in a food processor). Add some healthy grindings of nutmeg, taste and adjust the seasoning

Step 7

Serve with a big pile of croutons sprinkled over, a small dollop of creme fraiche and a little extra parmesan, if you want.