Summary

Ingredients

• 200 g sprin onion (s), cut into rins
• 1 clove garlic, finely diced
• 800 g chicken fillet (s), cut into bite-sized pieces
• 350 g carrot (s), cut into slices
• 600 g pumpkin flesh, drained (from the jar)
• 500 g broccoli, cut into small florets
• 500 g zucchini
• 400 g tomato (s), peeled
• 300 g bell pepper (s), cut into cubes
• 1 bay leaf
• 1 tablespoon oil
• 2 ½ liters vegetable stock
• salt and pepper
• Parsley, chopped or frozen herbs

Print Recipe Pin Recipe

Instructions

1. Fry the spring onions and garlic in the oil. Deglaze with the vegetable stock and bring to the boil once. Add the chicken fillet and bay leaf and cook everything over medium heat for about 12 minutes, stirring occasionally. Add the remaining vegetables and cook for another 15 minutes. Now take the bay leaf out again and season the soup with salt and pepper. Refine or garnish with parsley or other herbs.
2. It is recommended to eat the soup as much as you like for lunch and dinner. And then something rich in protein in the morning.