Warm Veggie Soup with Chicken

Cut the veggies into bite size pieces.

• 3 Carrots (~ 10.1 oz)
• 1 Leek (~ 6.3 oz)
• 1 Bell pepper, yellow (~ 4.9 oz)
• ½ in Ginger (~ 0.2 oz)

Heat the oil in a pot on medium heat. Add the veggies and fry until the leek turns translucent. Add the spices and fry for an additional 1-2 minutes. Deglaze with broth and let simmer for 20 minutes.

• 2 tsp Olive oil
• 2 cups Vegetable broth
• ½ tsp Turmeric, ground
• ½ tsp Cayenne pepper

Finely dice the garlic. Dice the bread. Heat the olive oil in a non-stick frying pan on medium heat. Fry the garlic for approx. 30 seconds. Add the bread and fry until crispy. Remove from the pan.

• 1 Dinner roll (~ 2.1 oz)
• 1 Garlic clove (~ 0.1 oz)
• 1 tsp Olive oil

Cut the chicken into bite size pieces. Heat the oil in a pan over medium heat. Add the chicken and fry until golden brown. Turn off the heat.

• 1 tsp Olive oil
• 5.3 oz Chicken breast

Remove 1/3 of the veggies from the pot and set aside. Blend the rest with an immersion blender or blender. Season with salt and pepper.

• Salt
• Black pepper

Finely chop the parsley. Serve the soup and top with croutons, chicken, parsley and cream.

• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
• 2 tsp Whipping cream

Enjoy your meal!