Sunday semi-Asian leftover soup

Hi there! 

Today was a lazy sunday so I wasn’t really in the mood to cook something big.
After some cleaning and watching TV, I decided to get my lazy butt off the couch to start making a soup.

Because I didn’t provide any fresh veggies, I just took some vegetable leftovers out of the freezer and improvised the rest, using some Asian (but also European) herbs and other additions to give it a special foreign touch! 

This recipe is child’s play!

Ingredients:

0.5kg turnip-rooted celery (I used a bag of pre-chopped cubes out of the freezer)
2 leeks (pre-chopped, out of the freezer)
1 big onion, chopped in big pieces
2 paprikas: 1 yellow, 1 red (pre-chopped, out of the freezer)
1 cucumber, chopped in big pieces
4 mandarins
1 sweet apple, peeled and chopped in pieces
2 tablespoons of peanut butter
3 chicken fillets

Herbs:

2 vegetable stock cubes 
1 chicken stock cube
1/2 teaspoon of ginger (powder)
1 tsp of coriander
1/2 tsp of chili flakes or powder
2 tsp of curry
1/2 tsp of pepper
1 tsp of salt

Here we go!

1. put the vegetables, the apple and the whole chicken fillets in a big cooking pot, add enough water to cover everything
2. squeeze the mandarins but don’t add the juice yet
3. when boiling, add the stocking cubes, the herbs and the peanut butter
4. let it boil for about 20 minutes on high
5. take out the chicken fillets and blend the soup
6. add the pieces of chicken and the mandarin juice to the soup
7. let everything boil gently for another 10 minutes over a low fire

 

 

Bon appétit