Baking sheet
Large pot
Microplane
Immersion blender
Kale Soup:
- 1 pound tomatillos husk removed and tomatillos rinsed under warm water
- 1 –2 jalapeño peppers
- 2 tablespoons plus 2 teaspoons avocado oil plus more as needed
- 1 head of garlic top cut off
- 1 yellow onion peeled and sliced into wedges
- 1 7-ounce can of hot green chili peppers, optional
- 5 cups vegetable stock
- 1 pound curly kale chopped
- 2 tablespoons tahini optional
- Salt and pepper to taste
Chickpeas:
- 2 15-ounce cans chickpeas, drained and rinsed
- 2 limes juiced and zested
- 1 tablespoon extra virgin olive oil
- ¼ cup loosely packed cilantro leaves roughly chopped
- Salt and pepper to taste
Char the tomatillos, jalapeño, and garlic:
Start the kale soup:
While the tomatillos roast, prepare the kale soup. Heat the remaining 2 teaspoons of avocado oil in a large pot and add the onion. Cook for 8 to 10 minutes until it begins to brown around the edges. Add the diced green chili peppers and cook for 4 minutes. Season lightly with salt.
Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes.
Prepare the chickpeas:
In a bowl, combine the chickpeas, lime juice and zest, extra virgin olive oil, and cilantro. Season lightly with salt. Set aside at room temperature until needed.
Prepare the charred vegetables:
Finish cooking the soup:
Add the garlic cloves, jalapeño, and tomatillos to the soup. Add the kale and cook for an additional 15 minutes until the kale is bright green and tender. Taste and season with salt and pepper.
Blend the soup: Use an immersion blender to blend the soup until smooth. If the soup seems a bit thin, add the tahini.
Calories: 181kcal | Carbohydrates: 18g | Protein: 9g | Fat: 11g | Sodium: 94mg | Fiber: 4g | Sugar: 7g | Vitamin C: 25mg