First, sauté the spring onions and garlic in the oil. Deglaze with the vegetable stock and bring to a boil.
Next, add the chicken fillet, potatoes, and bay leaf and cook over medium heat for about 12 minutes, stirring occasionally.
Then add the remaining vegetables and cook for another 15 minutes.
Now, remove the bay leaf and season the soup with salt and pepper, and refine or garnish with parsley or other herbs.
It is recommended to eat this soup for lunch and dinner, as much as you like. And then have something high in protein in the morning.
Enjoy!
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