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Kale and Chickpea Soup with Lemon

By

A warm and filling soup with a slight bite and a sharp edge

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Rate this recipe 3/5 (123 Votes)

Ingredients

  • 1 Tbsp olive oil
  • 2 banana shallots (or one onion)
  • 1 stick of celery
  • 2 stalks of rosemary
  • ¼ tsp of chilli flakes
  • 1 garlic clove
  • peeled
  • 1 410g tin of chickpeas drained and throughly rinsed
  • 200g bag of chopped kale
  • 800ml hot stock (a cube or powder is fine – I used a combination of Marigold powder and vegetable stock)
  • Juice of half a lemon
  • Salt to taste
  • TO SERVE
  • Paper thin lemon slices
  • Grated parmesan cheese (omit if vegan)
  • Toasted crusty bread (optional)

Details

servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 25mins
Cost Budget Friendly

Preparation

Step 1

Set a dutch oven or large saucepan over medium heat, pour in the olive oil.

Step 2

Finely dice the shallots and add to the pan, stirring to coat with the oil.

Step 3

Make 4 or 5 long horizontal slices in the celery stalk and dice. Add this to the pan and stir.

Step 4

Finely chop the rosemary leaves and stir into the pan together with the bay leaf and the chilli flakes.

Step 5

Peel the garlic clove and using the flat of your knife and the heel of your hand, crush so that it is still whole and add to pan.

Step 6

Add the chickpeas and the kale and stir. Pour in the hot stock, let it come to a boil and turn down the heat.

Step 7

Let it simmer for 20 minutes until the kale is tender. Squeeze in the juice of half a lemon. Check the seasoning and adjust to taste. You might want more lemon or salt – it all depends on what you have used for the stock.

Step 8

Working in batches or in the pan itself if you have a stick blender, blitz until you have the texture you like. I like mine to still have a few chickpeas and pieces of kale through it so I set aside a couple of ladlefuls and used a stick blender to blitz the rest.

Step 9

Serve hot, floating a couple of slices of lemon on top of each serving and pass round the parmesan cheese for everyone to help themselves. Lovely with toasted crusty bread.

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Kale and Chickpea Soup with Lemon lemon chicken