Name: Pulled Chicken with Creamy Vegetable Soup hidden carrot & courgette! | with basil & sunflower seeds
Total time: 25 min
Yield: 2
Cuisine: European
Ingredients: 200 g Pulled chicken; 400 g Potatoes; 1 piece Carrot; 1 piece Courgette; 1 piece Onion; 1 piece Garlic; 10 g Fresh basil & oregano; 20 g Sunflower seeds; 1 sachet(s) Potato seasoning mix; 1 piece Lemon; 900 milliliters Low sodium chicken stock; 2 tablespoon [Plant-based] butter; 1 tablespoon Olive oil; to taste Salt and pepper

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Recipes

Pulled Chicken with Creamy Vegetable Soup

hidden carrot & courgette! | with basil & sunflower seeds

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Lemons not only add a fresh touch and some bright colour to your dish - they also help support your digestion!

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Calorie Smart

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

100 g

Pulled chicken

200 g

Potatoes

½ piece

Carrot

½ piece

Courgette

½ piece

Onion

½ piece

Garlic

5 g

Fresh basil & oregano

10 g

Sunflower seeds

(May be present: Sesamzaad, Pinda's, Noten)

½ sachet(s)

Potato seasoning mix

½ piece

Lemon

Not included in your delivery

450 milliliters

Low sodium chicken stock

1 tablespoon

[Plant-based] butter

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2763 kJ

Calories660 kcal

Fat35.2 g

Saturated Fat13.8 g

Carbohydrate54.8 g

Sugar12.7 g

Dietary Fiber23.2 g

Protein29.8 g

Salt3 g

Potassium551 mg

Calcium79 mg

Iron1.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Soup pan or large pan with lid

•Pan with Lid

•Tall-Sided Pan

•Small Bowl

Cooking Steps

Prepare the stock.
Chop the onion and crush or mince the garlic. Dice the carrot, the courgette and the potatoes.
Melt a generous knob of butter in a soup pot or large pot over medium-high heat. Fry the onion for 2 - 3 minutes
Add the courgette, the carrot, the garlic and the potato seasoning mix. Mix well and fry for 2 - 3 minutes.

Transfer a quarter of the potatoes to a pot or saucepan and submerge with water. Boil for 9 - 10 minutes, covered, then drain and set aside.
Finely chop the fresh herbs.
Transfer the rest of the potatoes to the soup pot, then add the stock and half of the fresh herbs.
Bring to a boil, then reduce the heat and allow to simmer for 10 - 15 minutes.

Cut half of the lemon into wedges and juice the rest into a small bowl.
Process the soup with an immersion blender until smooth. Stir in the lemon juice and season to taste with salt and pepper. Set aside until serving, covered.
Heat a clean frying pan over high heat. Toast the sunflower seeds until lightly golden-brown, then remove from the pan and set aside.

Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the chicken for 1 - 2 minutes.
Serve the soup in bowls or deep plates. Top with the chicken and the boiled potatoes.
Garnish with the sunflower seeds and the rest of the fresh herbs. Serve the lemon wedges alongside.