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