Serves 1
Directions
- 1Chop the kale.
- 2Peel the zucchini, separating the core from the peel, but don't throw the peel away.
- 3Cut the zucchini into small pieces and place it to cook with the cauliflower until they are soft. At this point you can add a pinch of saffron.
- 4In another pan, add coconut oil and a pinch of saffron.
- 5When the oil is hot, add the vegetables to taste and cover the pan.
- 6When the tomato is almost falling apart, add the chicken breast in cubes. Season to taste.
- 7Mix everything and cover the pan while the chicken cooks over medium heat. You don't need to add water as the chicken will release its own liquid.
- 8Meanwhile, place the cooked zucchini and cauliflower in the blender or processor until smooth.
- 9Pour this broth over the chicken and let it cook over low heat.
- 10Now cut the carrot and zucchini peel into small pieces and place them inside the soup.
- 11If you prefer the soup more liquid, just add a cup of water; if you prefer it more creamy, you don't need to add anything.
- 12Cover the pan and let it cook until the carrot softens.
- 13Cut your kale leaf into thin strips.
- 14Add the kale to the soup, mix a little and turn off the heat.
Ingredients
- 1 zucchini
- 0.25 cauliflower
- 1 carrot
- 5 kale leaves
- 1 chicken breast
- to taste vegetables and seasonings
- 2 tablespoons coconut oil
- a pinch saffron
- to taste pepper
- to taste pink salt
Equipment
knifecutting boardpotwooden spoonblender
Tips
- The recipe is excellent for replacing dinner.
- The soup is very nutritious and with few calories.
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