Serves 4
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  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
  2. Trim the tops from the heads of garlic so that the tops of all of the cloves are exposed. Place each bulb right side up on a small square of foil. Pour half a tablespoon of olive oil over each one, drizzling over the exposed cloves, then sprinkle with a little salt and pepper. Fold the foil up around the heads of garlic and place on a baking tray. Roast for 45-50 minutes until very soft, then allow to cool thoroughly.
  3. Heat the remaining oil in a large pot over a medium heat and cook the pancetta for 5-6 minutes until crispy. Transfer to a small bowl using a slotted spoon.
  4. Add the onion and rosemary to the pancetta fat left behind in the pot and cook over a medium heat for 10 minutes.
  5. Press the cooled roasted garlic cloves out of their skins. Add to the pot along with the chicken stock and simmer for 10 minutes for the flavours to combine. Remove from the heat and use a stick blender to whizz the soup until smooth.
  6. Return to the heat, stir in the kale and Parmesan and bring to a simmer. Cook for 6-8 minutes until the kale is tender. Stir the cream and simmer for two minutes longer. Ladle into serving bowls, top with the crispy pancetta and serve.

Note: Vegetable stock can be used as an alternative to chicken stock, if you wish.

Nutrition Facts

Per serving 481kcals, 39.6g fat (17.9g saturated), 16.9g carbs (1.5g sugars), 19.7g protein, 2.3g fibre, 1.008g sodium

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