Author Notes
This light chickpea and kale soup has a surprising ingredient: tea! —Alannah | Kale Mary
Ingredients
-
1
brown onion, finely chopped
-
1
garlic clove, roughly chopped
-
2
celery sticks, finely chopped
-
1 teaspoon
cumin powder
-
1/2 teaspoon
sweet smoked paprika
-
1 tablespoon
white miso powder (I use soy-free miso made from chickpeas)
-
1
tin chickpeas, drained and rinsed
-
2 cups
vegetable stock
-
2 cups
rooibos tea
-
1
bay leaf
-
6
tuscan kale leaves, finely chopped
-
Salt and pepper, to taste
-
Juice of 1/2 lemon
-
1 teaspoon
lemon zest
-
1 teaspoon
olive oil, to serve
-
1 teaspoon
nutritional yeast flakes, to serve
Directions
-
Heat some oil in a saucepan and add brown onion. Cook 3-4 minutes until starting to brown. Add garlic and cook a further 2 minutes before adding the chopped celery.
-
Once celery softens and becomes fragrant, add cumin, paprika and white miso, and stir to combine.
-
Add chickpeas, stock, tea and bay leaf. Bring to the boil then simmer for around 10-15 minutes.
-
Next, add the kale, salt and pepper, lemon juice and zest and simmer for a further 5 minutes. Adjust seasonings to taste.
-
Serve in bowls and drizzle with a light olive oil and some nutritional yeast flakes.
See what other Food52ers are saying.