Vegetable soup or miracle soup

Ingredients for 12 servings:

• 200 g spring onions, cut into rings
• 1 garlic clove(s), finely diced
• 800 g chicken fillet(s), cut into bite-sized pieces
• 350 g carrot(s), sliced
• 600 g pumpkin flesh, drained (from the jar)
• 500 g broccoli, cut into small florets
• 500 g zucchini
• 400 g tomatoes, peeled
• 300 g bell pepper(s), cut into cubes
• 1 bay leaf
• 1 tbsp oil
• 2 ½ liters vegetable broth
• salt and pepper
• Parsley, chopped or frozen herbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

To lose weight, no cabbage soup!

Sauté the spring onions and garlic in the oil. Deglaze with the vegetable stock and bring back to a boil. Add the chicken fillet and bay leaf and cook over medium heat for about 12 minutes, stirring occasionally. Add the remaining vegetables and cook for another 15 minutes. Remove the bay leaf and season the soup with salt and pepper. Refine or garnish with parsley or other herbs. We recommend eating as much of this soup as you like for lunch and dinner. Then, in the morning, add something high in protein.