Spring power soup

Total time: 40m
Preparation Time: 40m

For 4 people


Stephi (FOOBY Team)

Nutritional Information

Contains 393 Kcal, 34g Protein, 23g Carbohydrates, 16g Fat


  • 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

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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