Clear Kale Soup

Ingredients

• 275 g fresh kale
• Salt
• 1 onion
• 1 tbsp Olive Oil
• 1 tbsp smoked Spanish paprika powder
• 1 tsp hot paprika powder
• 650 ml classic vegetable broth
• 240 g chickpeas (canned; drained weight)
• 4 egg tomatoes
• 1 tsp liquid honey
• Pepper
• 1 small organic lemon (optional)

Instructions

1. 1.

   Clean the kale, removing tough stems and leaf tips, wash thoroughly. Boil in salted water for 3-4 minutes. Shock in cold water to preserve color and bite. Drain well and roughly chop.

2. 2.

   Peel the onion, quarter it, and slice into fine strips.

3. 3.

   Heat oil in a large pot, sauté onion and kale for 4 minutes.

4. 4.

   Sprinkle paprika powder over and sauté briefly.

5. 5.

   Add broth and bring to a boil. Simmer on medium heat for 20 minutes.

6. 6.

   Rinse chickpeas in a sieve and drain. Add them to the soup and cook for another 10 minutes.

7. 7.

   Wash tomatoes, quarter, core, and dice finely. Just before the end of cooking, add honey and warm through.

8. 8.

   Wipe lemon hot, dry, grate zest finely. Add ½–1 tsp lemon zest if desired. Season with a little salt and pepper and serve.