Kale And Chickpea Soup With Lemon Recipe

Name: Kale And Chickpea Soup With Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 banana shallots or 1 onion; 1 stick celery; 2 stalks rosemary; 1 bay leaf; 1/4 teaspoon chili flakes; 1 clove of garlic; 1 tin chickpeas (400 grams), drained and rinsed; one 200-gram bag of chopped kale; 800 milliliters hot stock (a cube or powder is fine -- I used a combination of Marigold powder and vegetable stock); Juice of 1/2 a lemon; Salt and pepper to season/taste; Paper-thin lemon slices, for serving; Crusty, toasted bread, for serving; Grated Parmesan, for serving (omit if vegan)

Servings: persons

1 tablespoon olive oil
2 banana shallots or 1 onion
1 stick celery
2 stalks rosemary
1 bay leaf
1/4 teaspoon chili flakes
1 clove of garlic
1 tin chickpeas (400 grams), drained and rinsed
one 200-gram bag of chopped kale
800 milliliters hot stock (a cube or powder is fine -- I used a combination of Marigold powder and vegetable stock)
Juice of 1/2 a lemon
Salt and pepper to season/taste
Paper-thin lemon slices, for serving
Crusty, toasted bread, for serving
Grated Parmesan, for serving (omit if vegan)

1
Set a dutch oven or large saucepan over medium heat, pour in the olive oil. Finely dice the shallots and add to the pan, stirring to coat with the oil. Make 4 or 5 long horizontal slices in the celery stalk and dice. Add this to the pan and stir.
2
Finely chop the rosemary leaves and stir into the pan together with the bay leaf and the chili flakes. Peel the garlic clove and crush it, using the flat of your knife and the heel of your hand, so that it is still whole, then add it to the pan.
3
Add the chickpeas and the kale and stir. Pour in the hot stock, let it come to a boil and turn down the heat. Add salt if you're using unsalted stock. Let it simmer for 20 minutes until the kale is tender. Squeeze in the juice of half a lemon. Check the seasoning and adjust to taste. You might want more lemon or salt -- it all depends on what stock you've used.
4
Working in batches or in the pan itself, if you have a stick blender, blitz until you have the texture you like. I like mine to still have a few chickpeas and pieces of kale throughout, so I set aside a couple of ladlefuls and use a stick blender to blitz the rest.
5
Serve hot, floating a couple of slices of lemon on top of each serving. Pass round the Parmesan cheese for everyone to help themselves. It's lovely with toasted crusty bread.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 banana shallots or 1 onion, 1 stick celery, 2 stalks rosemary, and more.

Yes, Kale And Chickpea Soup With Lemon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale And Chickpea Soup With Lemon

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