Summary

Ingredients

• 250 g chicken breast fillet (s)
• 2 tablespoons oil
• 500 ml chicken broth
• 1 onion (s)
• 2 cloves garlic)
• 400 g tomato (s), canned or fresh, peeled
• 4 stalks celery
• 1 bunch spring onion (s)
• 2 small carrots
• 1 handful green beans
• 1 handful cauliflower
• 200 g sheep cheese
• 1 avocado (s)
• 1 some parsley, fresh or dried
• 0.5 teaspoon ½ pepper
• 1 teaspoon salt
• 2 teaspoons paprika powder, (hot)
• 5 tablespoon lime juice
• 1 piece (s) baguette (s), or wheat flour tortillas as a side dish

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Instructions

1. In a large saucepan, sauté the roughly chopped onions and garlic. Peel the celery stalks, cut them into pieces and add them to the pot.
2. Cut the spring onions into rings, coarsely chop the beans, shred the cauliflower into small florets, peel the carrots and cut into slices.
3. Put everything in the pot. Pour in the chicken stock and simmer for about 10-15 minutes. If frozen soup vegetables are used, simply thaw them briefly under hot water and then put them in the pot.
4. While the vegetables are simmering, cut the chicken breast fillets into strips and fry them in a pan with a little oil, pepper and salt. Set aside and let cool.
5. After 10-15 minutes, add the tomatoes to the soup pot. Cut the sheep`s cheese into pieces and add it as well.
6. Puree everything with the hand blender until there are no more pieces. Season to taste with pepper, salt, paprika powder and lime juice.
7. Cut the fried chicken breast fillet strips into small pieces and add to the soup.
8. Core, peel and mash the avocado with a fork. Season to taste with a little pepper, salt and a dash of lime juice.
9. Arrange the soup in the plate, place a spoonful of avocado dip in the middle. Sprinkle with some fresh parsley.
10. Serve wheat flour tortillas or baguette as a side dish if required.