Vegetable Chicken Soup With Parmesan Bread







A recipe allowed in a diet.

This soup is loaded with vegetables! Potato, turnip, radish, carrot, and kale. It is comforting and filling. We’ve chosen not to add actual chicken meat, only chicken stock. And in no-time, you can bring a delicious and easy-to-prepare side dish to the table by baking shredded parmesan with bread.

Nutritional Chart

Calories: 410 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 20 g
  • 13 g
  • 52 g

Ingredients Needed for Vegetable Chicken Soup With Parmesan Bread

1 tablespoon olive oil
2 garlic cloves, sliced
1 bay leaf
3 cardamoms pods
1 turnip, sliced
2 carrots, sliced
2 radishes, sliced
5 cups of chicken stock
2 potatoes, cubed
1 sweet potato, cubed
1 cup kale
4 bread slices
1 cup parmesan,grated
fresh parsley for garnishing

How to Make Vegetable Chicken Soup With Parmesan Bread

  1. Heat the olive oil in a cooking pot over low heat, then add the garlic, bay leaf, cardamom, turnip, carrot, and radish. Stir. Add the chicken stock and bring to a simmer.
  2. Add the potato, sweet potato, and kale, stir and simmer until the veggies are tender, about 40 minutes.
  3. Cut the bread slices in half, add the shredded parmesan over them and bake for 7 minutes at 350⁰F/175⁰C.
  4. Serve the soup with parmesan bread, garnished with fresh parsley and some shredded parmesan.

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