Vegetable soup puree with chicken fillet and bell peppers

From this amount of ingredients, a five-liter pot of soup is obtained.
The cooking time in the recipe header is indicated without taking into account the time required to cook the chicken fillet.

Ingredients

• Potatoes (4 very large potatoes, 920-950 gr.)
• Zucchini (small, 950 gr.)
• Carrots (6 small, 300 gr.)
• Onion (2 large onions, 450 gr.)
• Garlic (6 medium sized cloves)
• hot peppers (optional, 2 small)
• Parsley (1 large bunch)
• Cream (10%, approximately 450-500 ml)
• Olive or other vegetable oil (2-3 tablespoons)
• Chicken fillet (2 large fillets, 450-500 gr.)
• Bell peppers (4 medium-sized peppers, 580 gr.)
• Chicken broth (about 2-2.5 liters)
• Spices:
• Salt (to taste)
• A mixture of peppers (preferably freshly ground, to taste)
• Bay leaf (5 small leaves)
• Coriander (preferably freshly ground, 1 tablespoon without a slide)
• Dried garlic (1 tbsp without a slide)
• Turmeric (1/2 tbsp.)

Directions

1. Let's prepare all the ingredients. Boil chicken breasts in advance until tender, strain the broth through a fine sieve or several layers of gauze. Peel potatoes, carrots, onions and garlic. Wash and dry zucchini, hot peppers and parsley.
2. Hot peppers are an optional ingredient. If you like spicy, adjust the spiciness of the soup to your taste.
3. If the zucchini is autumn, with a spongy seed part, we will clean it from the skin and seeds. If the zucchini is young, it will be enough to peel it only from the skin. We cut potatoes and zucchini into medium-sized cubes, carrots into thin half rings, onions into thin quarter rings, finely chop the garlic and hot peppers.
4. In a well-heated pan, greased with olive oil, add the onion and simmer it over a slightly above medium heat (on my electric stove 6 out of 9) under the lid until translucent, stirring occasionally so that the onion does not begin to fry.
5. Add carrots to the onion and continue to simmer until soft, stirring occasionally. Carrots have become softer - add garlic and hot peppers, mix and continue to simmer for a minute and a half until a light, pleasant garlic-pepper aroma. If necessary, add a little more oil.
6. Add potatoes and zucchini, pour in the broth (it should completely cover all the vegetables), add salt and all the spices, mix, bring to a boil and cook until the potatoes and zucchini are fully cooked.
7. While the potatoes and zucchini are cooking, peel the bell peppers from seeds, partitions and stalks. Cut the bell peppers and boiled chicken fillet into fairly large cubes.
8. For this recipe, it is better to take peppers of bright, rich and contrasting colors with the soup. For example, red, deep orange, dark green.
9. In a well-heated pan, greased with olive oil, add the bell pepper and simmer it over a slightly above medium heat (on my electric stove 6 out of 9) under the lid until softened slightly, stirring occasionally.
10. When the potatoes and zucchini become soft, remove the future soup from the heat, remove the bay leaves from it and puree it with an immersion blender until smooth.
11. Return the pot of soup to medium heat (5 out of 9 on my electric stove), add room temperature cream and, if needed, a little hot water until the soup is the consistency you desire. Bring to a light boil, add chicken, bell pepper, mix and cook for 5 minutes all together.
12. Add chopped parsley, stir and immediately remove from heat. Let it brew under the lid for 10-15 minutes and you can serve.
13. Thick, rich, with a velvety texture, vegetable puree soup with chicken fillet and bell peppers will be a wonderful lunch or dinner. This soup is delicious on its own, but if you wish, you can serve it with crackers or fresh finely chopped parsley.
14. Bon appetit!