Low-calorie potato soup
8 servings
60 minutes
Potato low-calorie soup is a light and nutritious dish, perfect for healthy eating. It has its roots in European cuisine, where simple ingredients combine into harmonious flavors. Tender chicken breast adds softness to the soup, while potatoes and vegetables make it rich yet low in calories. A light spice of curry or herbal seasonings adds a subtle depth of aroma. This soup not only warms but also helps maintain a balance of nutrients. It can be enjoyed as a standalone dish or as an addition to lunch, and after steeping, the flavor becomes even more pronounced. A great choice for those seeking a healthy diet without sacrificing rich taste.
1
We are peeling potatoes, onions, and carrots.
- Potato: 5 piece
- Onion: 1 piece
- Carrot: 1 piece
2
In a 3-liter pot, place the washed chicken, add water (not to the top – leave space for potatoes!), set on medium heat, bring to a boil, and remove the foam.
- Chicken breast: 600 g
3
While the water is boiling, we chop the onion finely, grate the carrot on a coarse grater (can also be diced), and cut the potato into thin strips. We place the chopped potato in cold water for about 5 minutes, then rinse it three times with cold water (to remove starch – this is important for sugars).
- Onion: 1 piece
- Carrot: 1 piece
- Potato: 5 piece
4
After removing the foam, put all the vegetables in a pot, add salt, pepper, and curry (I take about a teaspoon of mild curry). For those who don't like curry, add any herb seasoning, just not spicy! Cook on low heat with the lid on for about 40 minutes until the vegetables are done (make sure it doesn't boil over, or you'll have to clean the stove!)
- Onion: 1 piece
- Carrot: 1 piece
- Potato: 5 piece
- Salt: to taste
5
Let it sit for 10-15 minutes – then serve.