Take the white onion and slice it thinly. Sauté it over low heat in the oil with the spices.
Then add the potato chunks and pour in hot water until covered (vegetable broth is even better). 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. Give it a quick blend to obtain a more substantial soup and finally pour in half a glass of unsweetened plant-based milk.
Let it cook for a few more minutes over low heat until you get a nice creamy soup.
Plate it and finish with a drizzle of extra virgin olive oil and hot chili pepper. Let it cool a little 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 will work just as well.
Italia, Calabria
| Energy (kcal) | 138.86 |
| Carbohydrates (g) | 22.98 |
| of which sugars (g) | 2.37 |
| Fat (g) | 1.73 |
| of which saturates (g) | 0.22 |
| Protein (g) | 6.87 |
| Fibre (g) | 4.43 |
| Salt (g) | 0.03 |
