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Summer Rose
Salad soup with chicken and cheese
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Ingredients
Directions
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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.
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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.
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Nutrition
210Calories
Sodium0% DV0g
Fat18% DV12g
Protein32% DV16g
Carbs3% DV8g
Fiber0% DV0g
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