Bibi’s “Everything Soup”
So, this soup is the result of a fridge cleaning: we took out everything in order to spot any “forgotten” ingredients, and upon looking at what we had, decided that there’s a soup that can be made with (most of) it all.
It’s got protein, it’s got veggies, it’s got fats, it’s got carbs... it's got everything!
And it’s a lot of tasty soup!
Bibi’s “Everything Soup”
So, this soup is the result of a fridge cleaning: we took out everything in order to spot any “forgotten” ingredients, and upon looking at what we had, decided that there’s a soup that can be made with (most of) it all.
It’s got protein, it’s got veggies, it’s got fats, it’s got carbs... it's got everything!
And it’s a lot of tasty soup!
Cooking Instructions
- 1
Place tomato, onion, garlic, chipotle, salt, and pepper in food processor and blend until smooth. Add to a large pot with the tomato puree, the water, and chicken broth concentrate. Bring to a boil.
- 2
Add the pasta to the boiling water. Halfway through the cooking time indicated on the package, add the frozen veggies (this will slow down the pasta's cooking so it doesn't get mushy). Bring back to a boil.
- 3
Add the shredded chicken (make sure it's precooked) and give it all a good mixin'!
- 4
In your plates, distribute the cubed mozzarella and 1 tbsp cream for each plate. Serve the soup and mix in the plate, to give it its nice pink hue and to let the cheese melt a little. If desired, you can add some lime juice. Enjoy!
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