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Print Recipe
Soup "Warm Autumn" Recipe
Autumn is the sweetest thing to cook for lunch a soup-light and at the same time hearty. Vegetables are not fried and use pre-cooked broth of chicken breast.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Broth of chicken breast cooked in advance, so put the pan on the fire and bring the broth to a boil.
    Broth of chicken breast cooked in advance, so put the pan on the fire and bring the broth to a boil.
  2. Washing vegetables.
    Washing vegetables.
  3. Cut the potatoes into cubes. As soon as the broth boiled, potatoes are sent to cook it.
    Cut the potatoes into cubes. As soon as the broth boiled, potatoes are sent to cook it.
  4. Parse the cauliflower into inflorescences and add to the broth.
    Parse the cauliflower into inflorescences and add to the broth.
  5. Cut a thin pepper-and in the pan it!
    Cut a thin pepper-and in the pan it!
  6. Let the soup cook for 10 minutes over low heat. The following are sent to the soup tomatoes and zucchini (cut into cubes). Check for salt, cook for another 10 minutes. Then turn off and allow to infuse for 10-15 minutes.
    Let the soup cook for 10 minutes over low heat. The following are sent to the soup tomatoes and zucchini (cut into cubes). Check for salt, cook for another 10 minutes. Then turn off and allow to infuse for 10-15 minutes.
  7. Serve with herbs, pieces of meat from the broth and a kind word.
    Serve with herbs, pieces of meat from the broth and a kind word.

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