Quick carrot soup with chicken

Name: Quick carrot soup with chicken
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 750 g Carrots; 150 g Potatoes; 2 Onions; 2 TABLESPOONS Olive oil; 1 TABLESPOON Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 7-10 Tbsp Sweet peppers; 2 Chicken fillets (approx. 150 g each); 4 TSP green pesto (glass)

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

This soup is simply perfect: really tasty, quickly made and with just 160 kilocalories per serving beautifully light.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

750 g Carrots
150 g Potatoes
2 Onions
2 TABLESPOONS Olive oil
1 TABLESPOON Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
7-10 Tbsp Sweet peppers
2 Chicken fillets (approx. 150 g each)
4 TSP green pesto (glass)

Directions

1
Clean the carrots, wash some green. Peel, wash and slice the carrots. Peel, wash and chop the potatoes. Peel and chop onions. Heat 1 tablespoon of oil in a saucepan. Brown onions, potatoes and carrots in it. Add 1 l hot water, stir in broth. Season with salt, pepper and nutmeg. Simmer for about 15 minutes.
2
Meanwhile wash the chicken and pat dry. Season with salt, pepper and paprika. Fry in 1 tablespoon of hot oil for about 10 minutes.
3
Puree the soup and season to taste. Chop the carrot green. Cut meat into slices. Serve with carrot green and pesto on the soup. Bread tastes good with it.