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Celery soup with carrot, parsley and red pepper
Reviews
Ingredients:
Adjust Servings
2 pieces Chicken Breast | |
200g Ground Beef | |
4 Eggs batches flax eggs* (2 flax eggs = 2 Tbsp flaxseed meal / 14 g + 5 Tbsp / 75 ml water) | |
1 1⁄2 cups peeled and chopped golden potato or sweet potato (large bite-size pieces) | |
0.17 cup chopped walnuts or pecans (or sub or other nut or seed of choice) |
For Dressing
fresh herbs, such as chopped parsley and/or cilantro | |
2 cups blueberries, washed and picked over for stems | |
300g Mayonnaise | |
1 tablespoon honey (light brown sugar or maple syrup also works) |
Nutritional Information
200g
Fat
100g
Protein
146g
Sugars
436
Calories
24g
Carbs
Directions
1.
Make the barbecue sauce (or substitute 1 cup bottled sauce):
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![m](https://commoncuisine.com/wp-content/uploads/2021/09/recipe-single-img-1.jpg)
![m](https://commoncuisine.com/wp-content/uploads/2021/09/recipe-single-img-2.jpg)
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2.
Cook the chicken (or substitute 2 cups shredded cooked chicken):
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3.
Mix the chicken with the barbecue sauce:
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![m](https://commoncuisine.com/wp-content/uploads/2021/09/recipe-single-img-3.jpg)
![m](https://commoncuisine.com/wp-content/uploads/2021/09/recipe-single-img-4.jpg)
![m](https://commoncuisine.com/wp-content/uploads/2021/09/recipe-single-img-5.jpg)
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Notes
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