Sopa de Couve e Grão (Kale and Chickpea Soup)
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Ingredients
- 200 g curly kale, finely shredded
- 400 g tinned chickpeas, drained
- 400 g baking potatoes, peeled and diced
- 1 onion, finely chopped
- 2 garlic cloves
- 1000 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 312 kcal
- Protein
- 12.5 g
- Carbohydrate
- 38.1 g
- of which sugars
- 4.7 g
- Fat
- 10.1 g
- of which saturates
- 1.3 g
- Fibre
- 10.6 g
- Salt
- 2.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and soften the onion and garlic for 6 minutes.
- 2
Add the potatoes and vegetable stock, bring to a simmer, cover and cook for 18 minutes until very tender.
- 3
Blitz half the soup with a stick blender until smooth, then stir it back in with the chickpeas.
- 4
Add the shredded kale and simmer for 5 minutes until tender.
- 5
Season to taste and serve hot.
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