Description
Lightweight and, at the same time very hearty vegetable soup with chicken broth, which many will like.
Ingredients
-
Chicken
400 g
-
The Apium graveolens Dulce
2 piece
-
Onion
1 piece
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Carrots
1 piece
-
Turnips
1 piece
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Cauliflower
500 g
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The processed cheese
1 piece
-
Basil
0.333 tsp
-
Oregano
0.333 tsp
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Marjoram
0.333 tsp
-
Salt
-
The mixture of peppers
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Water
2.5 l
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Parsley
1 coup
Cooking
Ingredients.
Chicken ( I quartered homemade), pour 2.5 liters of water and put to boil the broth. After 20-25 minutes, add the whole carrots, onions, celery, herbs (I linked the thread to then was easy to get up and throw).
While cooking the broth, slice the turnip cubes, cauliflower disassemble on inflorescences.
Processed cheese slice.
When the vegetables in the soup cook - take them out and add to the soup turnips with cauliflower.
After 15 minutes, cabbage and turnips will be ready, get the chicken from the soup, separate the meat from the bones. And at the same time, add cottage cheese and seasonings. Stirring occasionally, wait until cheese is melted. Then remove the soup from heat and blend in a blender.
Ready to put the soup on the fire, bring to a boil and turn off.
Meat spread out on plates and pour the soup.
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