Light savoy chicken pot

Name: Light savoy chicken pot
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Savoy cabbage; 1 Stalk leek (leek); 500 g Hokkaido Pumpkin; 500 g Potatoes; 1 TEASPOON Sunflower oil; 1-2 TEASPOONS Caraway seed; 2 1/2 TSP. Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Chicken filet; 20 g Pumpkin seeds; 1 collar Parsley; 20 g Parmesan cheese; 7-10 Tbsp freshly grated nutmeg

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Savoy cabbage
1 Stalk leek (leek)
500 g Hokkaido Pumpkin
500 g Potatoes
1 TEASPOON Sunflower oil
1-2 TEASPOONS Caraway seed
2 1/2 TSP. Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Chicken filet
20 g Pumpkin seeds
1 collar Parsley
20 g Parmesan cheese
7-10 Tbsp freshly grated nutmeg

Directions

1
Savoy cabbage clean, wash and in cubes of the stalk cut. Clean, wash and cut the leek into rings. Wash pumpkin, remove seeds and cut flesh into cubes. Peel, wash and dice potatoes
2
Heat the oil in a frying pan and roast the caraway seeds for about 3 minutes. Add 2 litres of water, bring to the boil and season with 2 teaspoons of broth, salt and pepper. Add prepared vegetables to the stock, bring to the boil again and simmer for about 20 minutes
3
Wash the meat, dab dry, dice and add to the soup after about 5 minutes. For the pesto roast pumpkin seeds in a pan without fat for about 3 minutes while turning. Wash parsley, shake dry, pluck leaves from the stems. Grate cheese. Puree the prepared ingredients and 4 tbsp. water with a hand blender. Season to taste with salt, pepper and 1/2 teaspoon stock
4
Season soup with salt, pepper and nutmeg and sprinkle with pesto