You know when you’ve just come in from a lovely brisk walk and the first thing that happens is a clamouring from the tribe to be fed?? Well this hearty, spiced soup is perfect. And it couldn’t be quicker or easier.

Serves 4.

2 x 240g tins chickpeas, drained and rinsed
500ml vegetable stock
2 large handfuls of fresh kale leaves, take of the stems and finely chop the leaves
2 tsp Lazy Garlic
125ml light coconut milk
1 tbsp curry powder
1 tsp ground cumin
1 tsp honey
Seasoning

Fresh coriander to serve

Combine all ingredients (apart from the coriander) in a food processor and blend until smooth.

Pour soup into a medium pot and heat through for 10 minutes.

N If they’re particularly ravenous, serve with warm, crusty bread.