This soup has lots of protein from the buckwheat, white chia (both a whole protein) and the chickpeas. The kale is a nutrient-packed powerhouse of green that offers you the anti-oxidants vitamin A  and C and provides plenty of fiber . Not only a low-fat and  low-calorie vegetable, kale is recognized as one of the best to eat to help defend against cancer.

2 tablespoons extra-virgin olive oil

6 large garlic cloves, chopped

4 sprigs fresh rosemary

2 dried bay leaves

1 sprig fresh thyme

2 large onions, diced

1 large carrot, diced

1 stalk celery, diced

1 large potato, diced

8 cups vegetable broth

2 cups cooked chickpeas (or 2 x 14 fl oz cans)

1 bunch kale (thick center ribs removed), chopped (at least 8 cups)

1/4 cup buckwheat grouts

1/8 cup premium white chia

Himalayan rock salt to taste

1. In a large cook pot, add oil and put over medium heat. Add  garlic,  bay leaves rosemary and thyme and stir constantly for 2 minutes.
2. Add onion and stir until  softened but not brown (about 4 minutes). Then turn up heat to medium high and add carrot and celery. Stir for about 2 minutes. Add potato and stir 3–4 minutes. Add broth and stir well. Bring to a boil; then cover and simmer on low heat for about 20 minutes.
3. Add chickpeas, buckwheat, chia and kale to simmering soup, and cook another 20–25 minutes, until all vegetables are tender. Season to taste with salt. Remove bay leaves, and sprigs. Serve hot or cold.