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Recipe of Vegetable Soup and Kale
Recipe

Vegetable Soup and Kale

10 mins
30 mins
Low
45
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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.
Learn more about Brenda Villagomez

Ingredients

2 portions
  • 2 tablespoons olive oil
  • 1/2 white onions, filleted
  • 1 twig celery, cut into cubes
  • 1 cup leek, chopped
  • 1 tablespoon garlic, finely chopped
  • 1 cup mushroom, filleted
  • 1 cup mushroom, filleted
  • 2 cups kale
  • 1/2 fennels, the bulb, cut into canes
  • 6 cups beef broth
  • 1 pinch salt
  • 1 pinch black 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 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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