Summary

Ingredients

• 500 g skinless chicken breast fillet (s)
• 1 onion (s)
• 2 stalks celery
• 1 clove garlic
• 250 g turnip (s)
• 250 g carrot (s)
• 250 g broccoli
• 500 g white cabbae / Chinese cabbae
• 150 g parsley roots
• 1 chilli pepper (s), red
• 1 liter chicken broth, homemade or instant
• 2 tablespoon olive oil
• 2 tablespoon lemon juice
• Cayenne pepper
• salt

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Instructions

1. Peel and chop the onion and garlic. Peel, clean and wash the vegetables. Cut the carrots, parsley roots and celery into pieces. Cut the turnip into sticks. Cut the cabbage into strips. Divide the broccoli into florets.
2. Fry the meat in the hot oil. Season with salt and cayenne pepper. Briefly sauté the onion and garlic.
3. Add carrots, parsley roots, celery and turnips and sauté for a few minutes.
4. Add broccoli, cabbage and sauté briefly.
5. Pour in the broth, bring to the boil and simmer for about 8 minutes.
6. Clean the chilli, cut into rings and add to the vegetables.
7. Remove the meat, cut it into slices, add it to the vegetables again.
8. Season the soup with salt, cayenne pepper and citrus juice.