Mediterranean Summer Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg chicken breast fillet (s)
- olive oil
- 1 small kohlrabi
- 1 onion (s)
- 3 clove (s) garlic
- 1 large carrot
- 1 red pepper (s)
- 1 slice / s celeriac
- 1 leek stick (s)
- 1 bunch spring onions, large bunch, otherwise two
- 150 g cherry tomato (s)
- 5 sprigs thyme
- 1 tablespoon Herbs Provence
- 1 liter vegetable broth
- 4 cup Basmati
- Salt and pepper or garlic pepper
Print Recipe
Pin Recipe Instructions
- Dice the meat, garlic, onion and vegetables, cut the spring onions into rings, quarter the tomatoes and pluck the thyme leaves.
- Sear the meat in a little oil in a large saucepan, add the onions and garlic and fry with them. Fry the carrots, paprika, kohlrabi, celery, leek and thyme briefly and deglaze with the vegetable stock. Add enough water to cover everything, season and let the soup simmer covered for 15 minutes on a low heat.
- Add the rice and simmer for 10-15 minutes until the rice is cooked through. If the soup gets too thick, add a little more water. Finally add spring onions and tomatoes and bring to the boil again briefly.
- Season to taste and serve with bread.
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