Kale and Chickpea Soup with Lemon

Set a Dutch oven or large saucepan over medium heat and pour in the 1 Tbsp olive oil. Finely dice the 2 banana shallots and add them to the pan, stirring to coat with the oil.

While the shallots cook, make 4 or 5 long horizontal slices in the 1 stick celery stalk, then dice it.

Add the diced celery to the pan and stir. Finely chop the leaves from the 2 stalks rosemary and stir them into the pan along with the 1 bay leaf and 1/4 tsp chilli flakes.

Peel the 1 garlic clove and, using the flat of your knife and the heel of your hand, crush it so it's still whole, then add it to the pan.

Let the soup simmer for 20 minutes, or until the kale is tender. Squeeze in the 1/2 juice of lemon. Taste and adjust the seasoning with more lemon or 4 servings salt as needed, keeping in mind the flavor of your stock.

Working in batches or using a stick blender directly in the pan, blitz the soup until it reaches your desired texture. If you like some texture, like I do, set aside a couple of ladlefuls of soup before blending, then stir them back in.