Chicken Soup with Cauliflower Recipe
I offer you a recipe for soup, which was fed by Spanish grandmothers to their grandchildren. The soup turns out to be thick, rich, but at the same time low-fat and easy for the stomach. Cauliflower is a storehouse of trace elements, and ginger protects against colds.
Servings 5
Prep Time 10 minutes
Cook Time 45 minutes
Instructions
- First, boil half of the skinless chicken.
- Cut the vegetables into small cubes, disassemble the cabbage into inflorescences.
- Take out the chicken and toss the vegetables, add pepper and cloves. Salt. Cook for 15 minutes until the potatoes are ready.
- Chicken meat is separated from the bones and cut into small pieces.
- When the potatoes are cooked in the soup, return the meat to the pan, add a pinch of dry ginger and a pinch of curry.
- As soon as the soup boils, beat 1 egg and pour into the soup in a thin stream, stirring.
- Let the soup boil again, sprinkle with chopped parsley and remove from heat. Infuse for 5-7 minutes and serve with toast or fragrant bread.