Lemon Hummus Soup with Kale

Ingredients

• 2 ½ cups Vegetable Broth
• 1 ½ can (15 oz) Chickpeas
• 1 ½ tbsp Tahini
• 4 cloves Garlic
• 2 tsp Fresh Thyme
• 2 whole Lemon
• 1 bunch Kale
• 1 ½ tbsp Maple Syrup

Instructions

1. Zest both lemons and set the zest aside for serving. Juice the lemons until you have about ⅓ cup of juice.
2. In a large pot or Dutch oven, combine the lemon juice, vegetable broth, chickpeas, tahini, garlic, and fresh thyme. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer uncovered for 5 minutes.
3. Using an immersion blender, partially blend the soup so it is creamy but still has some whole chickpeas remaining. Alternatively, transfer about 1½ cups of soup to a blender, blend until smooth, then stir it back into the pot.
4. Stir in the chopped kale and maple syrup. Return to a boil, then reduce heat and simmer uncovered for 3 minutes, or until the kale is wilted and tender.
5. Ladle into bowls and top each serving with the reserved lemon zest.