Vegetable and Kale Soup

Brenda Villagomez
For lunchtime, start with this delicious soup based on beef broth served with kale accompanied by mushrooms, onion, celery, leek, and a fresh touch of fennel. It's full of flavor, very easy and quick to prepare.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 2 tablespoons olive oil
  • 1/2 white onions, sliced
  • 1 sprig celery, diced
  • 1 cup leek, chopped
  • 1 tablespoon garlic, finely chopped
  • 1 cup button mushrooms, sliced
  • 1 cup oyster mushrooms, sliced
  • 2 cups kale
  • 1/2 fennel, the bulb, cut into sticks
  • 6 cups beef broth
  • 1 pinch salt
  • 1 pinch pepper
  • 1/4 cups almonds
Preparation
10 mins
30 mins
Low
  • Heat a medium deep pot over medium heat, add the olive oil, onion, and celery until they release their aroma, add the leek, garlic, and mushrooms with the mushrooms until they start to release their juice, add the kale until it softens with the fennel. Cook for 5 more minutes.
  • Fill with beef broth and season to taste. Cook until it comes to a boil, covering to prevent evaporation.
  • Serve in a deep plate with some fresh kale on top and sliced almonds. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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