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🍽️ Clear Kale Soup

304 kcal · 30 min · 4 servings

Ingredients

• 275 g fresh kale
• salt
• 1 onion
• 1 tbsp olive oil
• 1 tbsp Spanish paprika powder (smoked)
• 1 tsp paprika powder (rose hot)
• 650 ml classic vegetable broth
• 240 g chickpeas (can; drained weight)
• 4 egg tomatoes
• 1 tsp liquid honey
• pepper
• 1 small organic lemon (to taste)

Instructions

1. 1. Remove the tough stems and leaf ribs from the kale.
2. 2. Wash the kale thoroughly under running water.
3. 3. Cook the kale in boiling salted water for 3 to 4 minutes.
4. 4. Shock the kale immediately in cold water to preserve color and texture.
5. 5. Squeeze the kale well and chop it coarsely.
6. 6. Peel the onion and cut it into thin strips.
7. 7. Heat oil in a large pot.
8. 8. Sauté the onions and kale in it for 4 minutes.
9. 9. Sprinkle paprika powder over it and sauté briefly.
10. 10. Pour in the broth and bring the soup to a boil.
11. 11. Simmer the soup over medium heat for 20 minutes.
12. 12. Rinse the chickpeas in a sieve and let them drain.
13. 13. Add the chickpeas to the soup and cook for another 10 minutes.
14. 14. Wash the tomatoes and cut them into quarters.
15. 15. Remove the seeds from the tomatoes and dice them finely.
16. 16. Add the tomatoes and honey to the soup shortly before the end of cooking time.
17. 17. Rinse the lemon with hot water and dry it.
18. 18. Grate the lemon zest finely.
19. 19. Add 1/2 to 1 teaspoon of lemon zest to the soup to taste.
20. 20. Season the soup with a little salt and pepper and serve.

Nutrition per serving

• kcal: 304
• Protein: 18 g · Fett/Fat: 10 g · Carbs: 33 g