Ingredients
| Vegetables cream soup with crouton | |
| 30 g | Parsnip and parsley, fresh |
| 30 g | Carrots, fresh |
| 20 g | Celery, fresh |
| 30 g | Pumpkin, fresh |
| 30 g | Potatoes, fresh |
| 2 g | Bouillon granular |
| 15 ml | Cream (30% fat) |
| 2 g | Seasonings (herbs, black pepper) |
| 60 g | White bread |
| Cauliflower with chicken meat | |
| 200 g | Cauliflowers, fresh |
| 30 g | Onions, fresh |
| 100 g | Tomatoes, fresh |
| 50 g | Chicken fryer, fresh |
| 2 g | Seasonings (herbs, salt, pepper) |
| 10 ml | Palm oil |
| 50 g | White bread |
Cooking Instructions
Vegetables cream soup with crouton
Cut the vegetables and potatoes into cubes and put into a saucepan. Cover with water, add bouillon granular and cook on a medium heat for 20 minutes or until the vegetables are tender. Mash the vegetables. Off the heat, stir in the egg, cream, salt and pepper. If the soup is too thick, add some water. Pour into bowls and sprinkle a few fresh leaves of parsley on top and serve immediately.
Cauliflower with chicken meat
Preheat the oven at 220 °C. Wash cauliflower, remove leaves and cut the cauliflower in florets. Cover the chicken pieces with oil and spices and bake. When the chicken starts to turn golden, add caulifl ower florets, chopped onions and tomatoes. Bake for another 30 to 45 minutes. Serve with white bread.
General information
| Difficulty: | 4 of 5 |
Nutritional information
| 610 kcal | Energy |
| 26.1 g | Protein |
| 448 mg | Phosphate |
| 1,116 mg | Sodium |
| 1,728 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |