Green-vegetable soup

Name: green-vegetable soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 bag fresh fresh mint 15 g; 1 onion; 300 g chicken breast; 2 potatoes halved; 450 g peas freezer; 100 ml Greek yoghurt 0% fat, at room temperature; 1 dish asparagus tips 100 g

A tasty recipe. The main course contains the following ingredients: poultry, fresh mint (15 g), onion, chicken breast, potatoes (halved), peas (frozen), Greek yoghurt (0% fat, at room temperature) and asparagus tips (100 g).

Ingredients

Kitchen Stuff

blender

Directions

Remove the mint leaves from the twigs (keep the twigs) and cut the leaves coarsely.
Wash the onion and halve it (with skin).
Bring 1 liter of water to the boil with the mint sprigs, the onion halves, the chicken breast and the potatoes and let it cook for 10 minutes on a low heat.
Scoop the onion and the sprigs from the stock (these are not used).
Remove the chicken and keep it separate.
Boil the peas and half of the mint leaves for 5 minutes with the potatoes and puree the soup.
Season with the yoghurt, pepper and little salt.
Pull the chicken meat apart with a fork and stir it through the soup.
Put the asparagus tips in a bowl of water in a bowl and heat for 2 minutes in the microwave.
Garnish the soup with the asparagus tips and the rest of the mint leaves and serve with brown bread and a bowl of olive oil to dipping..