Ingredients
- Tuscan black kale
15Leaves15Leaves - Pre-cooked chickpeas
200g200g - Yellow onionHalf an onion
- Curry powderto taste
- Plant-based milkOne glass
- Extra virgin olive oilto taste
- Sweet paprikato taste
- Chopped potatoes
2units2units - Dried red chili pepperto taste
- Saltto taste
- Garlic cloves
1unit1unit
Preparation
- STEP 1 OF 5
..take the white onion and slice it finely. Sauté it gently in the oil with the spices.
- STEP 2 OF 5
Then add the potato chunks and pour in hot water to cover (better yet, use vegetable broth). Let it cook for about ten minutes and add the chopped black kale (the tender part of the leaves).
- STEP 3 OF 5
Continue cooking with hot water. Finally, add the chickpeas. Blend it halfway to get a thicker soup and finally pour in half a glass of unsweetened plant-based milk.
- STEP 4 OF 5
Let it cook for a few more minutes on low heat until you get a nice, enveloping soup.
- STEP 5 OF 5
Serve it by finishing with raw extra virgin olive oil and spicy chili pepper. Let it cool a bit and enjoy.
Suggestions
A pot
General Information
Storage notes
It can be stored for up to two days in the fridge, in an airtight container.
More information
I used chickpeas, but beans or lentils will work just fine.
Origin
Italia, Calabria
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 172.81 |
Carbohydrates (g) | 28.29 |
of which Sugars (g) | 3.26 |
Fat (g) | 1.96 |
of which Saturates (g) | 0.26 |
Protein (g) | 9.11 |
Fiber (g) | 6.31 |
- Proteins9.11g·20%
- Carbohydrates28.29g·62%
- Fats1.96g·4%
- Fibers6.31g·14%