1 chopped onion
5 garlic cloves
3 big potatoes
500g Curly kale
100 ml soy cream
1 splash vinegar
2 lt. water Extra vergin olive oil
salt & pepper
In a pan, roast for 4-5 minutes the cooked chicpeas, with a splash of oil and a pinch of salt.
Peel and chop the potatoes in pieces and slice the leeks.
In a pot add a splash of oil, then fry garlic, onion and leeks for 4 minutes.
Deglaze with a splash of vinegar. Add the water and the potatoes and boil until they are soft.
Blend until smooth. Add the curly kale thinly chopped and cook for 5 minutes.
Season with salt & pepper.
Plate adding some soy cream and some roasted chickpeas.