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Lemon Kale Soup



This soup was influenced by asheh hooboobaat and blackeyed pea and chard stew.


  • 2 cloves garlic
  • 1 tablespoon cooking oil
  • one medium onion
  • 1/4 teaspoon turmeric
  • 100 grams kale
  • 1 handful parsley
  • salt
  • pepper
  • 400 grams (cooked weight) butter beans
  • juice from 1/2 lemon


Heat the oil on medium heat in a deep pot. Dice the onion and garlic and add it to the pot. Reduce heat and cook on low until the onion is soft.

While the onion and garlic are cooking, cut the kale into ribbons, removing any thick stalks.

Dice the parsley roughly and set it aside.

Add the turmeric to the onions. Add enough water to cover the onions, then add the kale and beans. Add enough water for the ingredients to move freely. Simmer on medium until the kale is cooked, then season with salt and pepper.

Remove from the heat and mix in the parsley and lemon juice.


2 responses »

  1. I like the simplicity of this recipe and your photo is gorgeous!


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