..take the white onion and slice it finely. Sauté it gently in the oil with the spices.
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).
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.
Let it cook for a few more minutes on low heat until you get a nice, enveloping soup.
Serve it by finishing with raw extra virgin olive oil and spicy chili pepper. Let it cool a bit and enjoy.
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 will work just fine.
Italia, 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 |
