Dietary green pea soup

Time: 90 minutes

INGREDIENTS:

• 4 carrots (approx. 200-250 g)
• 2 turnips (approx. 60 g)
• 1 small kohlrabi (approx. 60 g)
• 1 smaller celery (approx. 80 g)
• 1 onion (approx. 85 g)
• 500 g green peas (frozen)
• Salt
• Freshly ground pepper
• 1 teaspoon red peppers
• Parsley
• 1 cube of vegetable soup
• 450 g chicken breast fillet
• 20 ml olive oil (approx. 2 tbsp)
• 2.5 l of water
• 1 egg (approx. 50 g)
• 15 dkg flour
• 20-30 ml of cold water

 

PREPARATION:

1.) Cut the chicken breast fillets into smaller cubes.

2.) Peel all the vegetables and cut them.

3.) Clean and chop the onion too.

4.) Stir the onions in the olive oil until become glassy at medium temperature, then add the chicken breast cubes. Cook until the meat becomes white.

5.) Add the vegetables and fry them all together.

6.) Add salt, pepper, and red pepper, and vegetable soup cubes.

7.) Mix well and pour over the water. Raise the temperature and bring the soup to boil. Once boiled, bring the temperature to a low temperature so that our soup is just beading.

8.) Cook for approx. 30 minutes, until the vegetables become soft. Then add the frozen green peas. Let raise the temperature so that our soup boils again a little bit.

9.) Make the dumplings. Mix the eggs with the flour and 20-30 ml of cold water. Add salt.

10.) After our soup boils again, tear the dumplings into the soup.

11.) Cook the soup until the peas and dumplings come to the top.

12.) Sprinkle with parsley and cook for another 2 minutes.

13.) Serve with sour cream.