Peel and thinly slice the onion. Peel and crush or finely grate the garlic. Scrub the carrot and cut into small dice. Roughly chop the tomatoes into small pieces.
Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the onion, carrot and garlic. Sprinkle in the smoked paprika and a little salt and pepper and cook for 5 mins, stirring occasionally, till softened.
Pour in the chopped tomatoes and cook for a further min. Scatter in the quinoa and top up with 750ml boiling water. Crumble in the stock cube and stir well to combine. Bring to the boil, then reduce to a simmer for 15 mins.
While the soup is cooking, slice away any thick kale stalks. Finely shred the leaves. When the soup is cooked, add the kale to the pan and stir well. Simmer for a further 5 mins, till the kale is tender and wilted.
Have a taste of the soup and add more salt and pepper if needed. Spoon the soup into deep bowls and serve.