Step 1

Preheat the dutch oven over medium-high heat. Add 2 tbsp olive oil, chili flakes and onion. Sauté for several minutes. Add in carrot and garlic. Stir to combine.

Step 2

Add in remaining vegetables. Drizzle with 1 tbsp olive oil and season with salt and cracked pepper. Stir to coat all the veggies.

Step 3

Pour water over the veggies. Bring to a boil, reduce heat to medium-low and cover partially with a lid for 30-35 minutes or until veggies are very soft.

Step 4

While the soup is cooking, make kale chips and crispy chickpeas.

Step 5

Once vegetables are soft, remove from heat and blend with your preferred method. Cover the pureed soup with a lid until ready to serve. Reheating if necessary.

Step 6

Finish the soup with crispy kale, chickpeas, grated cheese, olive oil, cracked pepper and chili flakes.

Step 7

Preheat airfryer to 375 for 3 minutes. To a medium sized bowl add 4 cups of washed and trimmed kale. Drizzle with 1-2 tbsp olive oil and sprinkle with salt.

Step 8

Add into the airfryer basket and set the timer for 5 minutes. Shake basket half way. Air Fryers are different so you may need 6 minutes but keep a CLOSE EYE, they burn quickly. Set aside until you are ready to garnish the soup.

Step 9

Preheat airfryer to Drain and rinse 1 small can of chickpeas. Place on a kitchen towel and pat dry. Don't worry about making them super dry. The airfryer will take care of that.

Step 10

Place in a bowl and drizzle with 1 tbsp olive oil. LIBERALLY sprinkle paprika and everything but the bagel seasoning (or choose your fave seasoning). I didn't measure, so measure with your heart.

Step 11

Place in the basket and cook for 12-15 minutes, shaking a couple of times. Transfer to a bowl until ready to garnish the soup.