Filter
Reset
Sort ByRelevance
Pam Buffel
Soup with broccoli, green asparagus and bok choy
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the hard ends of the asparagus and peel the asparagus lightly with a peeler if necessary. Cut into equal pieces of approximately 3 cm.
-
Divide the broccoli into small florets and also use the stem of the broccoli. Peel it and cut it into small blocks.
-
Cook the asparagus and broccoli separately from each other in plenty of boiling water. Scoop out of the pan and add the noodle to the boiling water. Turn the heat source off and let it work.
-
Rinse the vegetables under cold water and drain.
-
Bring the chicken stock with the ginger to the boil. Add the chicken breast and cook gently in about 5 minutes.
-
Scoop the cooked vegetables and the noodles into large bowls. Add the paksoi and sambal to the boiling broth and turn off the heat source.
-
Spoon the stock over the vegetables and put them in the bowls.
-
25 minMain dishRed onions, baking flour, butter, beef tarts, potato cubes, gorgonzola,tartar and cauliflower with gorgonzola
-
50 minMain dishwinter carrot, potatoes, oranges, onions, garlic, olive oil, vegetable stock tablets, ground cumin, split peas, yogurt,split pea soup with orange
-
45 minMain dishfrozen puff pastry, traditional olive oil, fresh Italian stir-fry vegetables, Quorn pieces, Indian curry paste Tandoori, medium sized egg, coconut cream, tap water, grated mature cheese,hearty curry pie
-
45 minMain dishcucumber, (seasoning) vinegar, sugar, chicken drumsticks, chicken spices, ketjapmarinade, olive oil, peanut oil, garlic, garlic, onion, Red pepper, celery, green bean, celeriac, fresh coriander,nanies chicken with beans and sour cucumber
Nutrition
295Calories
Sodium0% DV0g
Fat5% DV3g
Protein46% DV23g
Carbs14% DV41g
Fiber0% DV0g
Loved it