Red Pepper, Kale & Orzo Soup

Serves 4
For the weeks that we need to keep up the energy!

1 tbsp rapeseed oil
1 leek, thinly sliced
1 red pepper. diced
2 celery stalks, sliced
1 red chilli, chopped
2 garlic cloves, chopped                     
4 tbsp orzo noodles
1.2 litre vegetable stock
4 large kale leaves, washed and trimmed, roughly chopped
Salt and freshly ground black pepper

Heat the oil in a large saucepan, add the leek and sauté for 3 minutes before adding the red pepper, celery and red chilli and sauté for 5 minutes until softened but not brown. Season with salt and freshly ground black pepper. Stir in the garlic and orzo noodles and pour in the stock. Reduce to a simmer for about 15 to 18 minutes. Check the seasoning, adding salt and freshly ground black pepper.
Stir in the kale and simmer for a further 4 to 5 minutes until the kale wilts.
Serve with herb croutons.