Who said that first courses are difficult to prepare and are considered a laborious process? This is not true at all! The most important thing is to choose the right recipe and then you will spend very little time in the kitchen.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
I propose to cook a delicious, appetizing, and even healthy light vegetable soup with chicken broth. In addition to the fact that this first dish is tasty, quickly prepared and can please everyone with a colorful look, it will also replenish the body with useful vitamins.
For example, cauliflower contains several times more ascorbic acid, protein, vitamins (A, C, B1, B2, B6, PP,) and minerals (phosphorus, magnesium, potassium, sodium, calcium, iron). Onions are rich in vitamin C, which is very important for colds. Carrots are rich in carotene, which is essential for good vision. Well, in chicken and chicken broth there are many beneficial properties and protein necessary for a weakened body. In addition, chicken meat is rich in a large amount of B vitamins, which has a beneficial effect on metabolic processes in the body.
Chicken broth and light soups prepared on its basis are often included in the diet menu, the diet of young children and during colds. In general, this soup recipe can help you out in many situations, so I recommend writing it down in your culinary notebook.
- Caloric content per 100 g - 56 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Chicken meat - 350 g (any part of the poultry)
- Cauliflower - 1 small head of cabbage
- Carrots - 1 pc.
- Tomato - 1 pc.
- Onions - 1 pc.
- Potatoes - 2 pcs.
- Parsley greens - small bunch
- Bay leaf - 2 pcs.
- Allspice peas - 4-5 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
Cooking Light Vegetable Soup with Chicken Broth
1. Wash the chicken meat, cut into pieces and place in a saucepan. Add to it the peeled onion, bay leaf and peppercorns. Fill everything with water and cook on the stove.
2. While the broth is boiling, prepare the rest of the food. Peel the potatoes and carrots, wash and cut into cubes: large potatoes and small carrots.
3. Wash the cauliflower and disassemble into inflorescences. If they are too large, then break them into smaller ones. Wash the tomato and cut into medium-sized cubes. Wash and chop parsley greens.
4. When the water comes to a boil, reduce heat to very low and skim off any foam that has formed. Place the lid on the pot and cook the broth for about 10 minutes.
5. Then put the potatoes and carrots in a saucepan and turn the heat on at full power to bring the broth to a boil. Then turn the temperature back down and cook the soup for about 15 minutes.
6. After this time, place the cauliflower and tomatoes in a saucepan and cook for about 10 minutes.
7. At the end of cooking, add parsley to the soup and adjust the taste of the dish with salt and black pepper.
8. Boil all the ingredients together for about 10 minutes and serve the soup to the table. It is very tasty to use such a first course with fresh croutons or croutons.
See also a video recipe on how to cook buckwheat soup with giblets in chicken broth:
