Ingredients
- —150 g chicken breast
- —1 clove garlic, finely chopped
- —1 carrot, thinly sliced
- —½ leek, sliced into rings
- —100 g cauliflower rice
- —700 ml vegetable broth (organic, natural – without yeast or sugar)
- —1 tsp olive oil or ghee
- —Fresh parsley or chives
- —Pepper, salt
Instructions
Heat olive oil in a pan and briefly sauté the garlic (do not let it brown).
Add the carrot and leek, and cook for 2 minutes.
Pour in the vegetable broth and bring to a boil.
Add the chicken breast and let it simmer gently for 10–12 minutes until cooked through.
Remove the chicken, shred it into strips, and return it to the soup.
Add the cauliflower rice and let it cook for another 3–4 minutes.
Season with pepper, salt, and fresh herbs.
Serving Tip
A light yet filling meal soup with plenty of vegetables and mild flavors. Serve in a bowl topped with fresh parsley or chives. For a refreshing touch: add a few drops of lemon juice just before serving.
Storage Tip
Store for up to 2 days in the refrigerator or freeze in portions. Reheat slowly over low heat.
RECIPE_ID: 3e531bc4...
LAST_UPDATE: 2/18/2026