Spring power soup

Spring power soup

Total: 40 min. | Active: 40 min.
Nutritional value / people: 393 kcal
, Fat: 16 g
, Carbohydrate: 23 g
, Protein: 34 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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a little olive oil
1 spring onion incl. green part, coarsely chopped
350 g frozen peas, slightly defrosted
200 g baby spinach
1 bunch flat-leaf parsley (approx. 20 g)
8 dl vegetable bouillon
1 lime, rinsed with hot water, dabbed dry; use grated zest and juice, zest set aside
salt and pepper to taste


1 tbsp olive oil
2 chicken breasts
1 tin chickpeas (approx. 215 g), rinsed and drained
1 tsp salt
a little pepper

Cheesy crackers

60 g tangy Gruyère, coarsely grated
4 slices crispbread

To serve

30 g cress
30 g almonds, coarsely chopped, toasted
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How it's done

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Heat the oil in a pan. Add the onion, peas, spinach and parsley, sauté for approx. 5 mins. Pour in the stock and bring to the boil. Reduce the heat, simmer the soup for approx. 10 mins., blend until smooth. Add the lime juice, season to taste.


Heat the oil in a frying pan. Brown the chicken breast for approx. 5 mins. on each side, remove from the pan, pull apart using 2 forks. Stir fry the chickpeas, lime zest and chicken in the same pan for approx. 3 mins., season.

Cheesy crackers

Scatter the cheese on top of the crispbread. Bake for approx. 5 mins. in the upper half of an oven preheated to 200°C. Remove from the oven.

To serve

Serve the chicken and chickpeas in soup dishes, pour the soup over the top, garnish with the cress and almonds. Serve with the cheesy crackers.

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