Pea and Kale Soup

Serves 3-4

• Olive oil
• 2 cloves garlic
• 1 tsp salt and black pepper to taste
• ½ medium onion (sliced)
• 1 ¼ inch slice of ginger
• 1 bunch oregano
• Half a bag of frozen peas
• 3 large Kale leaves (sliced)
• 3 cups vegetable broth, or water

In a medium to large saucepan, heat olive oil over medium heat. Add onions, salt, and cook for five to seven minutes. Incorporate garlic, ginger and oregano leaves. Cook until fragrant. Add kale, peas, and broth (or water). Bring to a boil, and then remove from heat. Ladle ½ cup and puree until smooth. Continue to add ½ cup at a time until all soup has been pureed. Pour back into the saucepan and heat. Taste for seasoning. Serve immediately with a drizzle of olive oil, Parmigiano, and fresh oregano leaves.