INGREDIENTS
1 tbsp
extra virgin olive oil
122 gs
carrots
67 gs
leek
120 gs
celery
1 tbsp
thyme leaves
8 gs
fresh parsley
1
garlic clove
1 1/2 l
chicken stock
2
bay leaves
1/2 tsp
salt
1/4 tsp
pepper
300 gs
chicken
1 cup
kale
1 tbsp
lemon juice
1 tbsp
olive oil
1 tsp
fresh parsley
87 gs