Stewed vegetable omelette with kale

INGREDIENTS: 

• 1 Spanish omelette with Kale and veggies from Soria Natural
• 1 Onion
• 2 cloves of garlic
• 1 Teaspoon of paprika
• 3 or 4 shiitake mushrooms
• 1 Teaspoon of flour
• 1/2 tablet of Soria Natural’s vegetable Broth
• Parsley

DIRECTIONS 

Put 300 mL of water in a pot, along with 1/2 tablet of vegetable broth and cook until it boils. 

Then, in a pan poach the onion and the cloves of garlic, that have been cut. Once poached, add the minced mushrooms, the flour, and let cook some seconds. Then, add the paprika. Remove from the fire, blend, and pour the vegetable broth. Blend with a whisk until everything is mixed and let cook for one minute. Add the omelette and cook for 3 to 4 minutes. We’ve chosen the Spanish omelette with Kale and veggies from Soria Natural, a vegan-friendly, egg-free dish, ready to eat. Finally, add some minced parsley.