A perfect meal for lunch or dinner that you can easily store in your fridge or freezer. Not all creamy soups freeze well, but this one does and it is absolutely delicious.
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 1 tbsp Olive oil
- ⅓ cups Chopped shallots
- 2 cloves Garlic, sliced
- 1 teaspoon Salt
- ⅓ teaspoons Ground black pepper
- 250 grams Sliced fresh carrot
- 2 whole Potatoes
- 1 cube Vegan Broth
- 450 grams Frozen peas
- 500 grams Ground chicken breast
- ½ cups Chopped parsley
Preparation
Add olive oil, chopped green onions, sliced garlic, salt and black pepper to a saucepan over medium heat. Sauté until the onions are golden. Mix well. When done, add about 3.4 ounces (100 ml) of water and add the sliced carrots. Cook for about 5 minutes.
Meanwhile, peel the potatoes and cut them into cubes. Add to pot with 67.6 ounces (2 liters) of water. To boil. Add the vegan bouillon cube and cook for about 15 minutes.
Add the peas to the pan and cook for another 15 minutes. Halfway through cooking, add the ground chicken. Stir everything. At the end, add the chopped parsley and cook for 5 minutes.
Let cool for 5-10 minutes and add to blender or use a hand blender. Blend until smooth and creamy.
