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Gyros soup

Gyros soup

Preparation time:
40 min
Difficulty level:

Nutritional values:

30 g
42 g
40 g


Bell pepper (red, fresh)Bell pepper (red, fresh)1 (150 g)
Olive oilOlive oil 1 Tablespoon
Pointed cabbage, pointed cabbage, filder cabbage (fresh)Pointed cabbage, pointed cabbage, filder cabbage (fresh) 250 g
Onion (fresh)Onion (fresh)1 (100 g)
Water (still)Water (still) 125 g
Garlic (fresh)Garlic (fresh)½ (1,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Curry powderCurry powder 1 Pinch(s)
Processed cheese (45% fat in dry matter)Processed cheese (45% fat in dry matter) 50 g
Cream, whipped cream (30% fat)Cream, whipped cream (30% fat) 65 ml
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 100 g
Vegetable brothVegetable broth 1 Tablespoon
Tomato pieces, chopped tomatoes (canned)Tomato pieces, chopped tomatoes (canned) 100 g
Gyros spice mixtureGyros spice mixture ½ Teaspoon


Step 1:
Cut chicken meat into strips. Mix with olive oil and the gyros spice.
Step 2:
Heat a little oil in a frying pan. Sauté the onion in it, add the meat and fry until hot. Add the strips of bell bell pepper, the tomatoes and the shaved pointed cabbage.
Step 3:
Add the broth and simmer for about 15-20 minutes. Finally, add the cream and the processed cheese. Let stand until the processed cheese is melted. Season with salt and pepper.

Macronutrient distribution:

The recipe Gyros soup is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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