Beetroot Chicken Soup
recipe

A delicious and nutritious beetroot chicken soup, perfect for chilly days. It's packed with flavor and color, and easy to prepare.
Preparation Time: 45 minutes
Serving Size: 4 servings

Ingredients

- 4 dl beetroot, cooked and diced
- 4 tsp vegetable broth
- 150 g celery, chopped
- 500 g cabbage, chopped
- 300 g mixed vegetables (Greek style)
- 200 g ground chicken (6-8% fat)
- 2 g onion, chopped
- 2 tsp thyme
- 2 tsp marjoram
- 2 tsp basil
- 2 tsp parsley

Instructions

1. Peel and chop the beetroot, celery, and onion. Finely chop the cabbage and mixed vegetables.
2. Heat a little oil in a pot and add the onion. Sauté for a few minutes until soft.
3. Add the ground chicken to the pot and cook until browned and cooked through.
4. Add the beetroot, celery, cabbage, and mixed vegetables to the pot. Stir well to combine.
5. Pour in the cooking water from the beetroot and add the vegetable broth. Let the soup simmer over low heat for about 25-30 minutes.
6. Add the spices (thyme, marjoram, basil, and parsley) to the soup and stir.
7. Allow the soup to simmer for an additional 5-10 minutes for flavors to meld.
8. Serve hot and enjoy!

Nutritional Information (per serving)

- Energy: 320 kcal
- Protein: 25 g
- Carbohydrates: 35 g
- Fat: 10 g
- Fiber: 8 g

Reviews: 4.28 (41 reviews) ★★★★★ share