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Yamilette González

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Recipe of Vegetable Soup and Kale
Recipe

Vegetable Soup and Kale

10 min
30 min
Easy
35
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For lunchtime start with this delicious soup based on beef broth served with kale or kale accompanied by mushrooms, onions, celery, pore and a fresh touch of fennel. It is full of flavor, it is very easy and quick to prepare.

Ingredients

2 servings
  • 2 spoonfuls of olive oil
  • 1/2 piece of White onion filleted
  • 1 twig of celery cut into cubes
  • 1 Cup of leek chopped
  • 1 tablespoon of garlic finely chopped
  • 1 Cup of mushroom filleted
  • 1 Cup of mushroom filleted
  • 2 cups of kale
  • 1/2 piece of fennel the bulb, cut into canes
  • 6 cups of beef broth
  • 1 pinch of Salt
  • 1 pinch of black pepper
  • 1/4 of Cup of almond

    Preparation

    Heat a medium deep pot over medium heat, add the olive oil, onion and celery until they release the aroma, add the pore, garlic and mushrooms with the mushrooms until they start to release the juice, add the kale until I soften with the fennel. Cook for 5 more minutes.
    Fill with the beef broth and season to your liking. Cook until it boils, covering it to prevent it from evaporating.
    Serve in a bowl with a little fresh kale at the end and sliced ​​almonds. Enjoy

    PRESENTATION

    Serve the sopita in a bowl with some fresh kale and almonds.

    TIPS

    Before starting the meal of the day it is ideal to first take a sopita to prepare the stomach for digestion.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    507
    kcal
    25%
    Carbohydrates
    65.6
    g
    22%
    Proteins
    35.8
    g
    72%
    Lipids
    16.3
    g
    25%
    Fiber
    11.9
    g
    24%
    Sugar
    10.7
    g
    12%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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