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Spring power soup
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 393
  • Fat about 16g
  • Carbohydrates about 23g
  • Protein about 34g
This is needed
This is needed for 4 people
  • a little olive oil
  • 1 spring onion incl. green part, coarsely chopped
  • 200 g baby spinach
  • 1 bunch flat-leaf parsley (approx. 20 g)
  • 350 g frozen peas, slightly defrosted
  • 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 almond, coarsely chopped, toasted
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And that's how it's done
And that's how it's done
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.