Schlank soup with fresh vegetables
Time
Preparation time: 15 min.
Cooking or baking time: 25 min.
Total preparation time: 40 min.
Recipe for a colorful soup with fresh vegetables.
Soon, many more calories come to us when rich delicacies such as Christmas goose, cookies and stollen are on the menu.
Therefore, two weeks ago, I decided to prepare a very healthy and nutritious vegetable soup on two consecutive days a week and now I see the pounds tumbling on my own body.
For those who do not want to lose a few pounds, should or should, the soup through the fresh vegetables strengthen the immune system for the cold-wet season.
There are a lot of dandies, I put together my own, which I eat for lunch and dinner.
In order to detoxify the body and stimulate the metabolism, it is important that the soup is nice and sharp.
ingredients
For 6 servings (my husband also creates a day)
- 3 L vegetable stock
- 5 bay leaves
- 1 ginger roll
- 1 chilli pepper (I use Habanero)
- a few rods of perennial (bleached) celery
- 1 slice of celery
- carrots
- 1 kohlrabi
- cauliflower
- Brussels sprouts
- Leek
- parsley
- Chinese cabbage (or other cabbage)
- green beans or pea pods
- 1 chicken breast
- Salt, possibly Maggi
preparation
- Clean the vegetables and cut them to size. Divide cauliflower into florets.
- Place 3 liters of water with vegetable stock.
- Dice the chicken breast with carrots, kohlrabi, bay leaves, cleaned ginger root, chilli, celery, brussels sprouts and add.
- After about 15 minutes add the cauliflower, parsley, the sliced Chinese cabbage and the leek (short cooking time).
- Cook for another 8-10 minutes.
Season with salt, possibly Maggi or more vegetable broth.
Anyone who is not sustainably fed, can still per portion a Maultasche in the soup and eat them to eat.
