Cauliflower soup with chicken breast

Name: Cauliflower soup with chicken breast
Ingredients: 1 cauliflower 1 carrot 1/2 parsley 1/4 celery 2 onions 3 chicken breasts not very large 4 tbsp sour cream 2 egg yolks parsley leaves from the freezer 3 tbsp oil salt and pepper

Soups - Cauliflower soup with chicken breast by Marta F. - Recipia

Cauliflower and chicken breast soup - a healthy and comforting recipe Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Number of servings: 4-6 Cauliflower and chicken breast soup is an excellent choice for a light meal, yet full of vitamins and nutrients. This simple recipe will help you achieve a delicious, flavorful, and comforting dish. Whether you are an experienced cook or a beginner, I will guide you step by step. Ingredients: - 1 medium cauliflower (about 500 g), broken into small florets - 300 g chicken breast, diced - 1 large onion, finely chopped - 2 carrots, grated - 1 bell pepper (preferably red), diced - 2-3 cloves of garlic, minced - 2 tablespoons olive oil - 1.5 liters of water or chicken broth - 1-2 bay leaves - Salt and pepper to taste - Fresh dill or parsley for garnish Instructions: 1. Preparing the ingredients: Start by breaking the cauliflower into small florets. Make sure the florets are evenly sized for even cooking. Cut the cauliflower stems into small pieces, as they have a pleasant taste and are full of nutrients. Finely chop the onion, and you can prepare the carrots and bell pepper by grating and cutting, respectively. 2. Sautéing the vegetables: In a large pot, heat the olive oil over medium heat. Add the onion and sauté until it becomes translucent, about 3-4 minutes. This process will add a sweet and deep flavor to your soup. 3. Adding the chicken breast: Add the diced chicken breast to the pot and sauté until lightly browned, about 5-7 minutes. Make sure the chicken is cooked evenly, stirring occasionally to prevent sticking. 4. Cooking the vegetables: Add the grated carrots and bell pepper, stirring well. Continue to cook for 2-3 minutes, then add the cauliflower florets. This step will help develop the flavors. 5. Adding the liquid: Pour water or chicken broth into the pot, add the bay leaves, salt, and pepper to taste. Let the soup simmer over medium heat for 20 minutes until all the vegetables are tender and the chicken is well cooked. 6. Finishing the soup: A few minutes before turning off the heat, add the minced garlic and mix well. This will provide an intense aroma and delicious taste to your soup. 7. Serving: Turn off the heat and let the soup rest for a few minutes. Serve the soup hot, garnished with fresh dill or chopped parsley. You can add a tablespoon of sour cream for extra creaminess. Useful tips: - Variations: You can add other vegetables, such as celery or zucchini, to diversify the soup. You can also use leftover turkey or grilled chicken. - Make-ahead: The soup keeps well in the fridge for 2-3 days. The flavor intensifies the next day, making it an excellent choice for meal prep. - Alternative serving: This soup can be served alongside toasted bread croutons or a fresh salad. With this cauliflower and chicken breast soup recipe, you'll achieve a healthy dish full of vitamins and flavors, perfect for a family meal or to impress guests. Enjoy every bite!

Category: Soups Author: Marta F. Views: 1 Date: 07.10.2024

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