Vegetable soup

Name: Vegetable soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 collar spring onions (approx. 200 g); 1 Garlic cloves; 800 g Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 350 g Carrots; 1 (approx. 1 kg) Hokkaido Pumpkin; 1 (approx. 500 g) Head broccoli; 2 Courgettes (about 200 g each); 400 g Tomatoes; 1 tablespoon (10 g) Olive oil; 1 1/2 l Vegetable broth (instant); 1 Bay leaves; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley leaves

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 collar spring onions (approx. 200 g)
1 Garlic cloves
800 g Chicken filets
7-10 Tbsp Salt
7-10 Tbsp Pepper
350 g Carrots
1 (approx. 1 kg) Hokkaido Pumpkin
1 (approx. 500 g) Head broccoli
2 Courgettes (about 200 g each)
400 g Tomatoes
1 tablespoon (10 g) Olive oil
1 1/2 l Vegetable broth (instant)
1 Bay leaves
7-10 Tbsp Pepper
7-10 Tbsp Parsley leaves

Directions

1
Clean, wash and cut the spring onions into rings. Peel garlic and chop finely. Wash the chicken filet, dab dry and cut into pieces. Season with salt and pepper. Peel, wash and slice carrots.
2
Cut the pumpkin into quarters, peel and remove the seeds. Cut the flesh into smaller pieces. Cut broccoli into florets and wash. Wash and clean the zucchini and cut into sticks. Wash, clean, quarter and core the tomatoes.
3
Dice the flesh. Heat the oil in a pot and sauté the spring onions and garlic. Deglaze with vegetable stock and bring to the boil. Add flesh, pumpkin and bay leaf and cook covered over medium heat for about 12 minutes.
4
Add carrots, broccoli and zucchini and cook for another 5 minutes. Season with salt and pepper. Remove bay leaf. Arrange soup on plates and garnish with parsley.