This is a really tasty and warming soup that is great for Autumn or Winter. It’s a sure fire way to increase your intake of dark leafy greens too.

Stuff you’ll need:

• 6 c water
• 1 ½ cubes vegetable stock
• 1 carrot, diced 
• 1 parsnip, diced
• 2 stalks celery, diced
• 2 cloves garlic, finely chopped
• 1 tin chickpeas (or equivalent)
• 2-3 c kale, chopped 
• 3 tbsp nutritional yeast
• 1 tbsp tamari
• 1 tbsp lemon juice
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp cumin
• ½ tsp salt

How to make it:

1. Heat 2 cups of water in a large pot and crumble and add the vegetable stock cubes.
2. Chop and prepare the carrot, parsnip and celery. Add these to the pot when the stock begins to boil. 
3. Finely chop the garlic and add. 
4. Rinse the chickpeas well and add them to the pot. Leave to boil for 5 minutes. 
5. Wash kale well, chop it finely and add it to the soup, stirring well. 
6. Add the remaining water until all the vegetables are covered.
7. Add the nutritional yeast, tamari, lemon juice, paprika, black pepper, cumin and salt.
8. Continue to boil for a further 5-10 minutes or until the root vegetables are cooked. 
9. Serve with crusty bread and enjoy!