Parsnip-carrot soup with grilled chicken
Parsnip-carrot soup with grilled chicken
382kcal Per person
37g Protein
26g Carbs
14g Fat
10g Fiber
Ingredients
- ½ onion
- 1 clove garlic (5 g)
- 1 slice ginger
- 1 parsnip
- 1 carrot
- ½ tablespoon olive oil (8 ml)
- 2 cups water (474 ml)
- 1 cube vegetable bouillon
- 4 ounces grilled chicken strips (112 g)
Preparing this recipe
- Finely chop the onion, garlic and ginger. Peel the parsnip and carrot, then cut them into equal-sized pieces.
- Heat the oil in a soup pot. Sauté the onion, garlic and ginger for 2 minutes. Add the parsnip and carrot and cook for another minute.
- Pour in the water along with the bouillon cube. Bring to a boil, then let it simmer on medium heat for 15 minutes.
- Meanwhile, shred the grilled chicken.
- Blend the soup until smooth with an immersion blender. Pour the soup into a large bowl, season with pepper to taste and top with the shredded grilled chicken.
Requisites:
- Immersion blender
Tip van FitChef
Serve this parsnip-carrot soup with some fresh coriander or parsley.
