Pea soup with herbs
Peel and dice the potatoes and boil them in lightly salted water for about 10 minutes. Add peas and cook for another 5 minutes. Then pour off. Put everything in...
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Curry cauliflower soup with chicken strips
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
430
Calories
15 g
Carbohydrates
36 g
Protein
23 g
Fat
Ingredients:
 | Cauliflower (fresh) | 250 g |
 | Onion (fresh) | ⅒ (0,5 g) |
 | Ginger (fresh) | 5 g |
 | Pepper (black) | 1 Pinch(s) |
 | Curry powder | 1 Tablespoon |
 | Coriander leaves (fresh) | 1 g |
 | Cashews, cashew nuts | 20 g |
 | Chicken breast, chicken breast fillet (organic quality) | 100 g |
 | Vegetable broth | 300 ml |
 | Coconut oil, coconut oil | 2 Tablespoon |
 | Natural yogurt (3,8% fat) | 2 Teaspoon |
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Preparation:
Step 1:
Wash cauliflower and cut into small florets. Peel and finely dice fresh ginger and onion.
Step 2:
Heat half of the oil in a small saucepan and sauté the cauliflower and onion for about 2 minutes. Add half of the curry powder, deglaze with vegetable stock and cook covered for about 12 minutes over medium heat.
Step 3:
With a hand blender puree the soup, mix with yogurt, and season with chopped cilantro, salt and pepper.
Step 4:
Heat remaining oil in a non-stick frying pan, cut chicken breast into strips and fry until golden brown. Season to taste with curry, salt and pepper and arrange in a bowl with the soup. Finally sprinkle with cashews.
Macronutrient distribution:
The recipe Curry cauliflower soup with chicken strips is composed of the following macronutrients.
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Kitchen utensils needed:
Blender
Bowl
Coated pan
Cutting board
Hand mixer
Kitchen knife
Peeler
Pot
Stove
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