Pea Soup with Pumpkin

A light and low-calorie, yet very nutritious first course—tomato soup with eggplant and chickpeas, prepared with vegetable broth. An ideal lunch!

To prepare this Mexican chicken soup, you will need: canned spicy tomatoes, corn, pumpkin, bell pepper, hot pepper, chicken broth, and cooked chicken fillet.

Rinse the pre-soaked peas, cover with cold water (2 L), and cook until tender. Then add dried apricots, sugar, and continue cooking until the apricots are soft. Serve the soup chilled.

This rich pea puree soup, made with chicken broth and fried mushrooms, is an excellent choice for a hearty lunch. It boasts a delicate, creamy consistency, while mushrooms fried in butter lend it a distinct mushroom flavor and aroma.

This soup is prepared using pre-cooked chicken broth.