Minted Cream Soup
Refreshing and light, with undertones of mint and juicy chunks of chicken, this cream soup is chilled thoroughly before serving. Easy and quick prep makes it ideal for serving in hot summers.
Nutrition
per per serving (high fat version)Ingredients
| 8 cup | 1.9 l | chicken broth |
| 5 g | mint leaves | |
| 36 g | broccoli florets | |
| 34 g | kale | |
| 250 g | boneless chicken thigh | |
| 3 tablespoon | 45 ml | lime juice |
| 1 cup | 240 ml | pureed avocado |
| — | salt | |
| — | pepper | |
| 0.5 cup | 120 ml | light sour cream (low fat version) |
| 0.75 cup | 180 ml | sour cream (high fat version) |
Instructions
Prep: 5 min / Cook: 30 min / Serves: 4
Refreshing and light, with undertones of mint and juicy chunks of chicken, this cream soup is chilled thoroughly before serving. Easy and quick prep makes it ideal for serving in hot summers.
Common Ingredients: 8 cups (1600 ml) chicken broth; 1/8 cup (5 g) mint leaves; 1/2 cup (36 g) broccoli florets; 1/2 cup (34 g) kale; 3/5 lb (250 g) boneless chicken thigh; 3 tbsp (45 ml) lime juice; 1 cup (200 ml) pureed avocado; salt and pepper to taste.
Low fat version: 1/2 cup (100 ml) light sour cream. High fat version: 3/4 cup (150 ml) sour cream.
- In the Instant Pot, add all the ingredients except sour cream, salt and pepper. Cook for 10 minutes. Quick release pressure.
- Take out chicken fillet and chop into small pieces.
- Puree the rest of the contents. Add into Instant Pot. Season with salt and pepper. Add chicken and heat until the soup simmers.
- Chill thoroughly. Garnish with sour cream and serve.
Tip: This recipe lends itself well for leftover chicken or even turkey. What's in the freezer you can use for this one?
Nutrition — High Fat Version: 370 kcal per serve; Fat 29 g (71%); Protein 18 g (21%); Carbs 9 g (8%). Low Fat Version: 310 kcal per serve; Fat 23 g (65%); Protein 18 g (24%); Carbs 9 g (11%).