Description
In the autumn the most lovely thing to cook for lunch, this soup is light and at the same time hearty. The vegetables are roasted and use pre-cooked broth of chicken breast.
Ingredients
-
Broth
1.5 l
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Cauliflower
250 g
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Potatoes
3 piece
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Zucchini
0.5 piece
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Pepper
0.25 piece
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Tomato
1 piece
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Greens
1 coup
Cooking
Broth of chicken breast cooked in advance, so put the pan on the heat and bring the broth to a boil.
Wash, peel vegetables.
Cut the potato cubes. Once the broth is boiling and the potatoes put on to cook.
Cauliflower disassemble on inflorescences and add to the broth.
Thinly slice the peppers and into the pan it!
Let the soup cook 10 minutes on low heat. Next to the soup to go tomato and zucchini (cut into cubes). Check for salt, cook for another 10 minutes. Then turn off and allow to infuse for 10-15 minutes.
Served with greens, sliced meat from the broth and kind words.
Kid approved too :)
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