When I need to make a light soup quickly, I cook it from fresh vegetables and chicken. A not troublesome and delicious dish is found at the table with great delight. It is better to cook enough to last for one meal, but if necessary, the soup is perfectly stored in the refrigerator.
Ingredients
- Chicken fillet - 300 g
- Carrots - 1 piece
- Zucchini - 1 piece
- Cauliflower - 300 g
- Cilantro - 2 twigs
- Oregano - 0,5 tsp.
- Spinach - 5 leaves
- Salt - to taste
- Water (filtered) – 2 l
Step-by-step cooking recipe
Wash the chicken fillet, cut into small pieces, pour cold water and boil for 15 minutes after boiling.
Chop the carrots, zucchini and cilantro. Disassemble the cauliflower into small inflorescences.
Pour cauliflower, carrots and zucchini into a saucepan with meat. Cook everything together for 10 minutes.
Add spinach, salt, oregano and turn off.
Serve the soup, sprinkling with fresh cilantro leaves.
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