Medicinal soup

Name: Medicinal soup
Ingredients: 1 zucchini; 0.25 cauliflower; 1 carrot; 5 kale leaves; 1 chicken breast; to taste vegetables and seasonings; 2 tablespoons coconut oil; a pinch saffron; to taste pepper; to taste pink salt

Serves 1

youtube.com

Medicinal soup

youtube.com

Serves 1

Directions

1Chop the kale.
2Peel the zucchini, separating the core from the peel, but don't throw the peel away.
3Cut the zucchini into small pieces and place it to cook with the cauliflower until they are soft. At this point you can add a pinch of saffron.
4In another pan, add coconut oil and a pinch of saffron.
5When the oil is hot, add the vegetables to taste and cover the pan.
6When the tomato is almost falling apart, add the chicken breast in cubes. Season to taste.
7Mix everything and cover the pan while the chicken cooks over medium heat. You don't need to add water as the chicken will release its own liquid.
8Meanwhile, place the cooked zucchini and cauliflower in the blender or processor until smooth.
9Pour this broth over the chicken and let it cook over low heat.
10Now cut the carrot and zucchini peel into small pieces and place them inside the soup.
11If you prefer the soup more liquid, just add a cup of water; if you prefer it more creamy, you don't need to add anything.
12Cover the pan and let it cook until the carrot softens.
13Cut your kale leaf into thin strips.
14Add the kale to the soup, mix a little and turn off the heat.

Ingredients

1 zucchini
0.25 cauliflower
1 carrot
5 kale leaves
1 chicken breast
to taste vegetables and seasonings
2 tablespoons coconut oil
a pinch saffron
to taste pepper
to taste pink salt

Equipment

knifecutting boardpotwooden spoonblender

Tips

The recipe is excellent for replacing dinner.
The soup is very nutritious and with few calories.

Medicinal soup

Serves 1

youtube.com

Medicinal soup

youtube.com

Serves 1

Directions

1Chop the kale.
2Peel the zucchini, separating the core from the peel, but don't throw the peel away.
3Cut the zucchini into small pieces and place it to cook with the cauliflower until they are soft. At this point you can add a pinch of saffron.
4In another pan, add coconut oil and a pinch of saffron.
5When the oil is hot, add the vegetables to taste and cover the pan.
6When the tomato is almost falling apart, add the chicken breast in cubes. Season to taste.
7Mix everything and cover the pan while the chicken cooks over medium heat. You don't need to add water as the chicken will release its own liquid.
8Meanwhile, place the cooked zucchini and cauliflower in the blender or processor until smooth.
9Pour this broth over the chicken and let it cook over low heat.
10Now cut the carrot and zucchini peel into small pieces and place them inside the soup.
11If you prefer the soup more liquid, just add a cup of water; if you prefer it more creamy, you don't need to add anything.
12Cover the pan and let it cook until the carrot softens.
13Cut your kale leaf into thin strips.
14Add the kale to the soup, mix a little and turn off the heat.