Tomato soup with chicken, feta cheese and avocado

Ingredients for 4 servings:

• 250 g chicken breast fillet(s)
• 2 tbsp oil
• 500 ml chicken broth
• 1 onion(s)
• 2 garlic cloves
• 400 g tomatoes, canned or fresh, peeled
• 4 stalk(s) Celery
• 1 bunch of spring onions
• 2 small carrots
• 1 handful of green beans
• 1 handful of cauliflower
• 200 g sheep’s cheese
• 1 avocado(s)
• 1 some parsley, fresh or dried
• ½ tsp pepper
• 1 tsp salt
• 2 tsp paprika powder (hot)
• 5 tbsp lime juice
• 1 piece(s) of baguette(s) or flour tortillas as a side dish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

great as a party soup

Sauté the roughly chopped onions and garlic in a large pot. Peel and slice the celery stalks, and add them to the pot. Slice the spring onions into rings, roughly chop the beans, tear the cauliflower into small florets, and peel and slice the carrots. Add everything to the pot. Pour in the chicken stock and simmer for 10-15 minutes. If using frozen soup vegetables, simply thaw them briefly under hot water and then add them to the pot. While the vegetables are simmering, cut the chicken breast fillets into strips and fry them in a pan with a little oil, pepper, and salt. Set aside and let cool. After 10-15 minutes, add the tomatoes to the soup pot. Cut the feta cheese into pieces and add it as well. Puree everything with an immersion blender until no chunks remain. Season to taste with pepper, salt, paprika, and lime juice. Cut the fried chicken breast strips into small pieces and add them to the soup. Pit and peel the avocado, and mash it with a fork. Season to taste with pepper, salt, and a dash of lime juice. Serve the soup in a bowl and place a spoonful of avocado dip in the center. Sprinkle with fresh parsley. Serve with flour tortillas or baguette as a side dish, if desired.