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
-
20 minLunchavocado, tomato, black olive, Red onion, feta, flat leaf parsley, olive oil, lemon,Greek salsa -
20 minLunchfish bouillon tablet, pasta, tuna, Red onion, fresh dill, capers, sour cream, tomato ketchup, mayonnaise, chili powder,pasta salad with tuna and dill -
25 minLunchchicken fillet, cayenne pepper, chicken bouillon, garlic, fresh ginger, green asparagus, zucchini, olive oil, iceberg lettuce, winter carrot, shallot, lime juice, honey,pulled chicken with asparagus and zucchini -
15 minLunchbrown baguette, panini, rolling brown bread, cream cheese natural, pouring syrup, smoked meat,cream cheese smoke toast
Nutrition
210Calories
Sodium0% DV0g
Fat18% DV12g
Protein32% DV16g
Carbs3% DV8g
Fiber0% DV0g
Loved it