Summary

Ingredients

• 200 g sprin onion (s), cut into rins
• 1 clove garlic, finely diced
• 800 g chicken breast fillet (s), cut into bite-sized pieces
• 350 g carrot (s), sliced
• 600 g pumpkin flesh, in a lass, drained
• 500 g broccoli, cut into small florets
• 500 g zucchini, cut into pieces
• 400 g tomato (s), eihthed, pitted
• 300 g bell pepper (s), pitted, quartered, diced
• 2 liters vegetable stock
• 1 bay leaf
• parsley
• oil

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Instructions

1. Sauté the spring onions with the garlic in 1 tablespoon of oil. Deglaze with the broth, bring to the boil. Add the chicken and simmer for about 15 minutes (medium heat). Also add the bay leaf. Add vegetables and simmer for another 10 minutes. Salt and pepper to taste. Garnish with the parsley.
2. The soup can be kept in the refrigerator. Please heat in portions and eat as much of it as you want. Hardly any carbohydrates, thus keeping the insulin level low. Thus the body gets its energy from the fat deposits.