Spring power soup
Ingredients
- Soup
- a little olive oil
- 1 spring onions incl. green parts, coarsely chopped
- 350 g frozen peas, slightly defrosted
- 200 g baby spinach
- 1 bunch flat-leaf parsley (approx. 20 g)
- 8 dl vegetable bouillon
- 1 lime, rinsed with hot water, dabbed dry; use grated zest and juice, zest set aside
- salt and pepper to taste
- Chicken
- 1 tbsp olive oil
- 2 chicken breasts
- 1 tsp salt
- 1 tin chickpeas (approx. 215 g), rinsed and drained
- a little pepper
- Cheesy crackers
- 60 g tangy Gruyère, coarsely grated
- 4 slices crispbread
- To serve
- 30 g cress
- 30 g almonds, coarsely chopped, toasted
Total time: 40m
Preparation Time: 40m
Servings
For
4 people
Author
Nutritional Information
Contains 393 Kcal, 34g Protein, 23g Carbohydrates, 16g Fat
Ingredients
- Soup
- a little olive oil
- 1 spring onions incl. green parts, coarsely chopped
- 350 g frozen peas, slightly defrosted
- 200 g baby spinach
- 1 bunch flat-leaf parsley (approx. 20 g)
- 8 dl vegetable bouillon
- 1 lime, rinsed with hot water, dabbed dry; use grated zest and juice, zest set aside
- salt and pepper to taste
- Chicken
- 1 tbsp olive oil
- 2 chicken breasts
- 1 tsp salt
- 1 tin chickpeas (approx. 215 g), rinsed and drained
- a little pepper
- Cheesy crackers
- 60 g tangy Gruyère, coarsely grated
- 4 slices crispbread
- To serve
- 30 g cress
- 30 g almonds, coarsely chopped, toasted
Instructions
-
Soup
Heat the oil in a pan. Add the onion, peas, spinach and parsley, sauté for approx. 5 mins. Pour in the stock and bring to the boil. Reduce the heat, simmer the soup for approx. 10 mins., blend until smooth. Add the lime juice, season to taste. -
Chicken
Heat the oil in a frying pan. Brown the chicken breast for approx. 5 mins. on each side, remove from the pan, pull apart using 2 forks. Stir fry the chickpeas, lime zest and chicken in the same pan for approx. 3 mins., season. -
Cheesy crackers
Scatter the cheese on top of the crispbread. Bake for approx. 5 mins. in the upper half of an oven preheated to 200°C. Remove from the oven. -
To serve
Serve the chicken and chickpeas in soup dishes, pour the soup over the top, garnish with the cress and almonds. Serve with the cheesy crackers.
