Light soup with broccoli and cauliflower

Ingredients for 2 servings:

• 150 g broccoli, fresh or frozen
• 150 g cauliflower, fresh or frozen
• 150 g turkey breast or chicken breast or tofu
• 10 g mustard, medium hot
• 20 g tomato paste
• 500 ml vegetable stock
• 10 ml sunflower oil or olive oil
• 10 ml wine vinegar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Turkey or chicken breast (or vegetarian with tofu)

Cut the chicken or turkey breast or tofu into thin strips and fry in oil. Season with salt and pepper. First, deglaze with vinegar. Once the vinegar has evaporated, add the broth. Add the mustard and tomato paste. Then add the chopped broccoli and cauliflower to the hot soup and let it simmer. It’s best to turn off the heat or turn it down to low. Don’t wait too long, so the vegetables stay nice and crisp and retain their color. Nutritional values ​​per person: approx. 230 kcal, 7.5 g fat, 7 g carbohydrates, 31 g protein.