Soup “Warm Autumn” Recipe
In autumn, the most pleasant thing to cook for lunch is soup – light and at the same time satisfying. Do not fry vegetables and use pre-cooked chicken breast broth.
Servings
4
Cook Time
30minutes
Servings
4
Cook Time
30minutes
Ingredients
Instructions
  1. Chicken breast broth is prepared in advance, so put the pan on the fire and bring the broth to a boil.
  2. Washing vegetables.
  3. Cut the potatoes into cubes. As soon as the broth boils, the potatoes are sent to cook it.
  4. Disassemble the cauliflower into inflorescences and add to the broth.
  5. Slice the pepper thinly – and put it in the pan!
  6. Let the soup cook for 10 minutes on low heat. Next, we send tomatoes and zucchini (diced) to the soup. Check if there is no salt, cook for another 10 minutes. Then turn it off and let it brew for 10-15 minutes.
  7. Serve with herbs, pieces of meat from the broth and a kind word.
0 0 votes
Article Rating
       

Related posts:

Autumn Soup Recipe Soup with Dumplings and Pumpkin “Autumn” Recipe Autumn Vegetable Soup with Buckwheat Omelet Recipe Soup-Puree “Gifts of Autumn” Recipe Soup-Puree “Autumn” Recipe Eintopf Autumn with Mushrooms and Bacon Recipe Summer Vegetable Soup Recipe Minestrone Soup Recipe Vegetable Soup Recipe Indian Soup “Dal” with Vegetables Recipe Cream Cheese Soup with Vegetables Recipe Fruit and Vegetable Salad “Warm Autumn” Recipe