Serves 1
Directions
- 1Chop the cabbage.
- 2Peel the abobrinha and separate the core from the peel. DON'T throw away the peel.
- 3Cut the abobrinha into small pieces and cook with the cauliflower until softened. At this moment, you can add a pinch of saffron.
- 4In another pan, add coconut oil and a pinch of saffron.
- 5Wait for the oil to heat up, add the vegetables and cover the pan.
- 6When the tomato is about to fall apart, add the chicken breast into cubes. Season as you like.
- 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 abobrinha and cauliflower in the blender or processor until smooth.
- 9Pour this broth over the chicken and let it cook over low heat.
- 10Cut the carrot and abobrinha peel into small pieces and place inside the soup.
- 11Cover the pan and let it cook until the carrot softens.
- 12While it doesn't soften, cut your cabbage leaf into thin strips.
- 13Add the cabbage leaves to the soup, mix a little and turn off the heat.
Ingredients
- 1 abobrinha
- 0.25 de couve-flor
- 1 cenoura
- 5 folhas de couve
- 1 peito de frango
- a gosto verduras e temperos
- cebola
- alho
- pimentão
- tomate
- 2 colheres de sopa óleo de coco
- pitada de açafrão
- pimenta do reino
- sal rosa
Equipment
knifewooden boardpanwooden spoonblender
Tips
- You can add a cup of water if you prefer the soup more liquid.
- If you prefer it more creamy, don't add anything.
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