Serves 1
Directions
- 1Chop the cabbage leaves into thin strips.
- 2Peel the zucchini, separating the pulp from the peel.
- 3Cut the zucchini into small pieces and cook with the cauliflower until softened.
- 4Add a pinch of saffron.
- 5In another pan, add coconut oil and a pinch of saffron.
- 6After the oil is hot, add the vegetables and cover the pan.
- 7When the tomato is almost falling apart, add the diced chicken breast.
- 8Season with black pepper and pink salt and cover the pan.
- 9Place the cooked zucchini and cauliflower in a blender and process until smooth.
- 10Pour this mixture over the chicken and cook over low heat.
- 11Cut the carrot and the zucchini peel into very small pieces and add to the soup.
- 12Add the cabbage leaf to the soup, mix a little and turn off the heat.
- 13Serve and enjoy.
Ingredients
- 1 zucchini
- 0.25 cauliflower
- 1 carrot
- 5 cabbage leaves
- 1 chicken breast
- to taste vegetables and seasonings
- onion
- garlic
- bell pepper
- tomato
- 2 tablespoons coconut oil
- saffron
- black pepper
- pink salt
- 1 cup water
Equipment
knifecutting boardpotspoonblender
Tips
- This recipe is excellent for replacing dinner, as it is very nutritious and has few calories.
- If you prefer a more liquid soup, just add a cup of water. If you prefer it more creamy, you don't need to add anything.
Related recipes
BÚN CHẢ-INSPO SALAT
Vietnamese · Soup
Bún Thịt Băm (Vietnamese Minced Pork Noodle Soup)
Vietnamese · Soup30m
MEXICAN PHO
Vietnamese · Soup
BÚN RIÊU CUA BẮP BÒ
Vietnamese · Soup
Riêu Cua
Vietnamese · Soup
Cách nấu riêu cua ngon đúng cách
Vietnamese · Soup
Bí Quyết Lọc Riêu Cua Chuẩn
Vietnamese · Soup
Creamy and Dreamy Dan Dan Noodles
Vietnamese · Soup
Pho Bo (Vietnamese Beef-and-Noodle Soup)
Vietnamese · Soup1h
Vegan Pho
Vietnamese · Soup
Banh Mi
Vietnamese · Soup
Hủ Tiếu chay
Vietnamese · Soup