Soup with cauliflower and mushrooms
Soup with cauliflower and mushrooms is a very light, summery, and fresh dish. By the way, you can easily classify it as low-calorie or even dietary. The chicken breast won't make it heavy and will add satiety. In general, give it a try and enjoy the taste!
Information
Ingredients
- Cauliflower300 g
- Mushrooms250 g
- Chicken breast250 g
- Onion100 g
- Carrots70 g
- Green peas70 g
- Vegetable oil2 tablespoon
- Salton taste
- Black pepperon taste
- Water1 l
- Creamoptional
Directions
I used frozen peas, but you can easily replace them with canned peas. If you really like peas, feel free to increase the amount to 100-130 grams.
Separate the cauliflower into small florets. Wash the mushrooms and cut them into thin slices. If the mushrooms are fresh (and I try not to buy any other kind), the cap fits tightly to the stem and I don't remove any skins or skirts. If they bother you, you can certainly clean them. Place a pot of water or broth on the stove and bring to a boil.
In a spoonful of vegetable oil, sauté the diced onion and grated carrot.
Push the vegetables to the edge of the pan, add another spoonful of vegetable oil and put the chicken breast cut into small pieces (about 3 cm). Lightly salt and pepper the chicken and fry for a couple of minutes.
Add the cabbage and the contents of the pan into boiling water. After boiling, simmer on low heat for about 5 minutes.
Next, add the sliced mushrooms and green peas. Season the soup with salt, pepper, and occasionally the bay leaf. Cook for another 7-10 minutes.
You can serve the soup with cream or sour cream. Of course, if desired, add a little greens, such as dill. Enjoy your meal!
