uruguayanvegetariangluten-freevia groq
Uruguayan Empanada Kale Soup
A hearty and flavorful soup filled with roasted kale and empanadas, inspired by the flavors of Uruguay.
⏱40 min🍽4 servings📊easy
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Ingredients
- ●2 cups, chopped Roasted KaleFrom 1 bunch of kale, roasted at 400°F (200°C) for 10 minutes
- ●4-6 empanadas, chopped Uruguayan EmpanadasHomemade or store-bought, filled with beef or chicken for added flavor
- ●2 tablespoons Olive OilFor sautéing the onions and garlic
- ●1 medium, chopped OnionsFor added flavor and texture
- ●3 cloves, minced GarlicFor added flavor and aroma
- ●4 cups Chicken BrothFor a rich and savory soup
- ●to taste Salt and PepperFor seasoning the soup
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Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chopped onions and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional minute.
- 4
Add the roasted kale and chopped empanadas to the pot.
- 5
Pour in the chicken broth and bring the mixture to a boil.
- 6
Reduce the heat to low and simmer for 15-20 minutes, or until the soup has thickened slightly.
- 7
Season the soup with salt and pepper to taste.
- 8
Serve hot, garnished with additional roasted kale and empanadas if desired.
- 9
Optional: add a dollop of sour cream or a sprinkle of queso fresco for added creaminess and flavor.