Potato Broccoli Soup with chicken

Take the broccoli out of the fridge and let defrost. Cut the potatoes into ca. ¾ in cubes and set aside.

• 3.5 oz Broccoli, frozen
• 4.4 oz Potatoes (w/o skin)

Toast the peanuts on medium heat in a non-stick frying pan without oil until golden brown.

• 2 Tbsp Peanuts, roasted

Coarsely chop the onion and garlic.

• ½ Onion, red (~ 1.5 oz)
• ½ Garlic clove (~ 0.1 oz)

Heat the canola oil in a pot over medium heat. Add the garlic and onions and fry until the onions turn translucent.

• 2 tsp Canola oil

Add the potatoes and broccoli into the pot and fry until the potatoes start to brown.

Add the vegetable broth into the pot and let simmer for approx. 15 minutes until the potatoes are cooked. Blend with an immersion blender until creamy.

• 1 cup Vegetable broth

Cut the chicken into bite size pieces. Heat the canola oil in a non stick frying pan over high heat. Sear the chicken all around, season with salt and pepper and set aside.

• 1 tsp Canola oil
• 5.3 oz Chicken breast
• Salt
• Black pepper

Coarsely chop the parsley. Season the soup with salt, pepper and nutmeg. Serve and top with the sour cream, parsley, beef and peanuts.

• 1 twig of Parsley, fresh or frozen (~ ½ tsp)
• Salt
• Black pepper
• 1 pinch of Nutmeg, ground
• 2 Tbsp Sour cream, light

Enjoy your meal!