Medicinal soup
Serves 1
Directions
- 1Chop the kale.
- 2Chop the kale.
- 3Chop the kale.
- 4Peel the zucchini, separating the core from the peel, but don't throw the peel away.
- 5Peel the zucchini, separating the core from the peel, but don't throw the peel away.
- 6Peel the zucchini, separating the core from the peel, but don't throw the peel away.
- 7Cut 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.
- 8Cut 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.
- 9Cut 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.
- 10In another pan, add coconut oil and a pinch of saffron.
- 11In another pan, add coconut oil and a pinch of saffron.
- 12In another pan, add coconut oil and a pinch of saffron.
- 13When the oil is hot, add the vegetables to taste and cover the pan.
- 14When the oil is hot, add the vegetables to taste and cover the pan.
- 15When the oil is hot, add the vegetables to taste and cover the pan.
- 16When the tomato is almost falling apart, add the chicken breast in cubes. Season to taste.
- 17When the tomato is almost falling apart, add the chicken breast in cubes. Season to taste.
- 18When the tomato is almost falling apart, add the chicken breast in cubes. Season to taste.
- 19Mix 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.
- 20Mix 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.
- 21Mix 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.
- 22Meanwhile, place the cooked zucchini and cauliflower in the blender or processor until smooth.
- 23Meanwhile, place the cooked zucchini and cauliflower in the blender or processor until smooth.
- 24Meanwhile, place the cooked zucchini and cauliflower in the blender or processor until smooth.
- 25Pour this broth over the chicken and let it cook over low heat.
- 26Pour this broth over the chicken and let it cook over low heat.
- 27Pour this broth over the chicken and let it cook over low heat.
- 28Now cut the carrot and zucchini peel into small pieces and place them inside the soup.
- 29Now cut the carrot and zucchini peel into small pieces and place them inside the soup.
- 30Now cut the carrot and zucchini peel into small pieces and place them inside the soup.
- 31If 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.
- 32If 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.
- 33If 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.
- 34Cover the pan and let it cook until the carrot softens.
- 35Cover the pan and let it cook until the carrot softens.
- 36Cover the pan and let it cook until the carrot softens.
- 37Cut your kale leaf into thin strips.
- 38Cut your kale leaf into thin strips.
- 39Cut your kale leaf into thin strips.
- 40Add the kale to the soup, mix a little and turn off the heat.
- 41Add the kale to the soup, mix a little and turn off the heat.
- 42Add the kale to the soup, mix a little and turn off the heat.
Ingredients
- 1 zucchini
- 1 zucchini
- 1 zucchini
- 0.25 cauliflower
- 0.25 cauliflower
- 0.25 cauliflower
- 1 carrot
- 1 carrot
- 1 carrot
- 5 kale leaves
- 5 kale leaves
- 5 kale leaves
- 1 chicken breast
- 1 chicken breast
- 1 chicken breast
- to taste vegetables and seasonings
- to taste vegetables and seasonings
- to taste vegetables and seasonings
- 2 tablespoons coconut oil
- 2 tablespoons coconut oil
- 2 tablespoons coconut oil
- a pinch saffron
- a pinch saffron
- a pinch saffron
- to taste pepper
- to taste pepper
- to taste pepper
- to taste pink salt
- to taste pink salt
- 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.