2-3cmfresh ginger(or 2tsp ready-chopped ginger from a jar)
200gyellow split peas
Heat the oil in a large saucepan.
Trim and finely chop the leek and add to the pan.
Whilst the leeks soften, peel and chop the carrots into 1cm chunks then add to the pan.
Peel and finely chop the fresh ginger and add to the pan.
Roughly chop the tomatoes and add to the pan, with all their juices and seeds.
Rinse the split peas thoroughly then add to the pan followed by the vegetable stock. Season well with salt and pepper.
Cover the pan with a lid, bring to the boil then reduce to a simmer and cook for 45 minutes, stirring regularly.
Meanwhile, finely chop the curly kale, removing any tough woody stalks.
When the cooking time is up and the split peas are tender, use a hand blender to part-blend the soup so it thickens up but is still chunky. Alternatively, pour half the soup into a blender or food processor, blitz to a smooth purée then return to the pan.
Finally, add the chopped kale and return to a simmer for 2-3 minutes, then stir through the lemon juice just before serving. Taste and adjust seasoning as required.