Tuscan soup

Tuscan soup


For 2 people:

2 tablespoons of olive oil

1 onion, diced

4 cloves of garlic, minced

1 tablespoon Italian seasoning mix

¼ tsp pepper

3 large potatoes

1 L of soup base

3-4 large leaves of kale, torn into pieces

1 can of coconut milk (400 ml)

1 tablespoon of flour

1 can of chickpeas (400 g)

salt, to taste


Add olive oil to a large bowl. Fry the onion until translucent. Add garlic and spices and fry. Be careful not to burn the garlic. Pour the diced potatoes and the soup base into the bowl, mix and cook for 15 minutes or until the potatoes are fully cooked. When the potatoes are cooked, add the kale and mix. Cover the dish and let it stand for a few minutes so that the kale shrinks. Then add chickpeas and coconut milk. Take 2-3 tablespoons of milk from the coconut milk and mix it with flour. Stir the mixture into the soup, cook it for another 5 minutes to thicken and combine all the ingredients.

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