Chili-vegetable soup with chicken

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel the onion, 2 cloves of garlic, 1 carrot and ginger and chop coarsely, except for half the ginger. Wash the lemon grass and beat a little flatter. Wash the meat

2. 2

   Bring prepared ingredients, peppercorns and 1 1/2 l water to the boil in a large pot. Cover and simmer for about 40 minutes. Skim off in between

3. 3

   Clean cabbage, wash it. Divide cauliflower into florets, cut pointed cabbage into strips. Rest peel, wash and slice carrots. Peel the rest of the garlic and cut into thin slices with the rest of the ginger. Wash chilli, remove seeds if necessary and cut into rings

4. 4

   Remove the meat and let it cool down a little. Sieve broth and bring to the boil. Cook the cauliflower for about 5 minutes. Add carrots and cook for another 3 minutes. Add pointed cabbage, chilli, garlic and ginger and cook for another 5 minutes.

5. 5

   Remove the meat from skin and bones and cut into pieces. Heat in the soup. Season to taste with lemon juice, salt and sambal. Garnish if necessary

Nutrition Facts

KCAL
260 kcal

CARBS
8 g

FATS
9 g

PROTEINS
35 g