Serves 4
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For the pesto:

For the soup:

  1. In a food processor, combine the kale, garlic, Parmesan and lemon juice. With the motor running, add the oil in a steady stream and blend until smooth. Season to taste.
  2. Heat three tablespoons of stock in a large saucepan for 1-2 minutes until it steams. Add the leek and simmer for 3-4 minutes.
  3. Add the remaining stock and bring to a boil. Add the tortellini and peas, then stir in the kale pesto. Simmer for 5-6 minutes until everything is heated through.
  4. Add a squeeze of lemon juice and season to taste. Serve with extra Parmesan.

Note:
Vegetarian cheese can be used as an alternative to Parmesan, if you wish.
Vegetable stock can be used as an alternative to Chicken stock, if you wish.

Nutrition Facts

Per serving: 628kcals, 39.5g fat (9.5g saturated), 53g carbs, 7.3g sugars, 18.3g protein, 8.4g fibre, 1.13g sodium

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