Filter
Reset
Sort ByRelevance
Summer Rose
Salad soup with chicken and cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil and fry the spring onions and garlic 2-3 minutes. Pour in the stock and bring to the boil. Add the lettuce and peas and cook gently for 5-6 minutes.
-
Puree the soup with a hand blender and season with salt and pepper. Mix in the chicken strips. Sprinkle the salad soup before serving with the Parmesan cheese.
Blogs that might be interesting
-
25 minLunchchicken breast, chicken broth from tablet, chicken bouillon, orange, rice, fresh chives, dried chives, white almonds, cashew nut, orange juice, sunflower oil, honey, medium sherry,spanish rice salad with chicken and orange -
8 minLunchbacon, Italian bread roll, cheese spread, iceberg lettuce, meat tomato,blt bol - italian sphere with bacon, lettuce and tomato -
15 minLunchfresh Italian spinach, Greek yoghurt, lemon juice, fresh mint, arugula, onion, unsalted nuts, feta cheese, dried apricots, cooked beet, parmesan cheese grated, olive oil, cress,nut salad with dried fruit -
60 minLunchsunflower oil, onion, garlic, sukadelap, beef rib, five spice powder, fresh ginger, Brown sugar, ketjapmarinademanis, sambal, winter carrot, cucumber, coriander, self-raising flour, baking powder, sugar, milk, sunflower oil,roll pulled beef
Nutrition
210Calories
Sodium0% DV0g
Fat18% DV12g
Protein32% DV16g
Carbs3% DV8g
Fiber0% DV0g
Loved it