Spring greens and almond soup

Soften some red onion, garlic and celery in olive oil. Add a tin of chickpeas (drained) and a pint of veg stock. Bring to a simmer, then add 40g ground almond and the roughly chopped greens (whole bag probably) and cook for a bit longer.  Blend half of the soup then combine it with what’s left in the pan. Stir in some grated cheddar cheese and serve.