..take the white onion and slice it finely. Sauté it over low heat in oil with the spices.
Then add the potato chunks and pour in hot water until covered (even better vegetable broth). Let it cook for about ten minutes and add the chopped kale (the tender part of the leaves).
Continue cooking with hot water. Finally, add the chickpeas. Give it a light blend to achieve a thicker soup and then pour in half a glass of unsweetened plant milk.
Let it cook for another few minutes over low heat until you get a nice creamy soup.
Plate it finishing with raw evo oil and spicy chili. Let it cool a bit and enjoy it.
A pot
It can be stored for up to two days in the fridge, in an airtight container.
I used chickpeas but beans or lentils would work just fine.
Italy, Calabria
| 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 |
