Mushroom soup with kale chips

1. Heat the olive oil in a large pan and sweat the chopped onion.
2. On a high heat, add the mushrooms and sauté for 5 minutes, stirring regularly.
3. Add the garlic and continue cooking until fragrant.
4. Pour in the water and leave to cook for 15 minutes, covered.
5. Dip the spinach shoots into the soup and stir until wilted.
6. Season, garnish with fresh parsley and enjoy!

For a complete and balanced meal: accompany this magnificent vegetable soup with a goat cheese toast

Preparation of the kale chips

1. Preheat oven to 180°C
2. Wash and dry the kale leaves
3. Separate them from the stem and place them on a baking tray.
4. Drizzle with olive oil and sprinkle with Himalayan salt.
5. Place in the oven for 8-10 minutes (watch carefully as it cooks) ?)