Bring a large pot of water to boil.

Blanch the parsley by dunking it in the boiling water, let it boil for 1 minute, turning bright green, and them immediately plunge it into a bowl of ice water.

Squeeze to wring out any excess moisture and add the parsley to a blender. Add in the ¼ cup of olive oil and ¼ cup of vinegar, ½ tsp of salt and ½ cup of ice water. Blend until smooth.

Strain this mixture through a sieve and into a bigger bowl. You should get a bright green broth. Set aside.

Put a stock pot or high-sided sauté pan on medium heat. Add in a glug of olive oil and let it come to temperature.

Add in the sliced onion. Season with salt and stir occasionally, until the onion softens slightly, about 4-5 minutes.

Add in the garlic, cumin, coriander, asafoetida and red pepper flakes. Cook for 1-2 minutes or until the garlic's raw smell is cooked off.

Add in the chickpeas and stir to combine with the spices and aromatics.

Add in the stock and bring to a simmer. Add in the kale. Cover and simmer for 10-15 minutes. Season with salt and pepper as needed

When the flavors have built. Remove the soup from the stove and let it sit for 5 minutes. This is to let it cool slightly (it will still be warm!) so that the parsley oil doesn't lose its green hue right when hitting a very hot soup.

Add the plant-based milk, the parsley oil, and the juice from one lemon. Stir, taste, and season with salt & pepper as needed.

Garnish with olive oil and a lemon wedge and serve immediately!