Witch's Soup

Name: Witch's Soup
Total time: 90 min
Yield: 2450.3 g
Ingredients: Chicken Tenderloin 500 g; Steamed Potato 200 serving(s); Onion 140 half onion(s); King Oyster Mushroom 100 piece(s); Fresh Carrot 200 half piece(s); Fresh Cabbage 300 g; Tomato 100 g; Water (drinking) 500 ml; Dried Bay Leaf 0.3 g; Olive Oil 10 spoon(s); Curry Powder (Slightly Spicy) 30 g; Chicken Stock 15 g; Paprika Powder 5 g; Tomato Puree 350 g

Cook 90 min Difficulty EASY 1,378 kcal

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Ingredients

Main ingredients

Chicken Tenderloin 500 g
Steamed Potato 1 serving(s)
Onion 2 half onion(s)
King Oyster Mushroom 1 piece(s)
Fresh Carrot 2 half piece(s)
Fresh Cabbage 300 g
Tomato 100 g

Seasonings/Sauce

Water (drinking) 500 ml
Dried Bay Leaf 0.3 g
Olive Oil 10 spoon(s)
Curry Powder (Slightly Spicy) 30 g
Chicken Stock 15 g
Paprika Powder 5 g
Tomato Puree 350 g

Nutrition summary

Carbohydrates 155.5 g 44%

Protein 143.44 g 41%

Fat 23 g 15%

Serving size 2450.3g

Cooking steps

1

Cut the cabbage, onion, carrot, and bell pepper into appropriate sizes.
2

Heat olive oil in a pot and sauté the garlic.
3

Add all the prepared vegetables to the pot and stir-fry for 3–5 minutes.
4

Add water and chopped tomatoes, then bring to a boil.
5

Season with bay leaf, salt, pepper, and herbs.
6

Simmer for 15–20 minutes until the vegetables are tender.

Witch's Soup

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