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Recipe of Vegetable Soup and Kale
Recipe

Vegetable Soup and Kale

10 mins
30 mins
Low
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For lunch, start with this delicious beef broth soup served with kale or kale accompanied by mushrooms, onion, celery, leek and a fresh touch of fennel. It is full of flavor, it is very easy and quick to prepare.
Learn more about Brenda Villagomez

Ingredients

2 portions
  • 2 tablespoons olive oil
  • 1/2 white onions, filleted
  • 1 twig celery, diced
  • 1 cup leek, chopped
  • 1 tablespoon garlic, finely chopped
  • 1 cup mushroom, filleted
  • 1 cup oyster mushroom, filleted
  • 2 cups kale
  • 1/2 fennel, the bulb, cut into sticks
  • 6 cups beef broth
  • 1 pinch salt
  • 1 pinch pepper
  • 1/4 cups almond

Preparation

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

PRESENTATION

Serve the soup in a bowl with a little fresh kale and almonds.

TIPS

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

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
46.7
kcal
2.34%
Carbohydrate, by difference
3
g
1%
Protein
2.8
g
5.6%
Total lipid (fat)
2.9
g
4.46%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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