Fresh veggie-soup with Chicken Shawarma

Fresh veggie-soup with Chicken Shawarma
For 4 persons
Preparation time: 45 minutes

Ingredients:
1 box of Chicken Shawarma
1 onion, chopped
3 carrots, chopped
4 spring onion, cut in rings
2 cloves of garlic, chopped
200 gr of potatoes
1 tin of peeled tomatoes
1 liter vegetable broth

For the garnish:
2 carrots
100 g of fresh peas
100 gr haricots verts

Preparation:
Peel the potatoes and cut into small cubes (1 cm). Fry the onion, three carrots (chopped in pieces) and four spring onions. Add the chopped garlic and fry for a few minutes, then add the potato cubes and peeled tomatoes and stir well. Pour the hot broth on top of the veggies. Bring to a boil and simmer gently for 25 minutes.

Meanwhile, cut the Chicken Shawarma into smaller pieces, fry in a little oil. Cut two carrots into thin slices. Cook the peas, haricots verts and carrots and rinse with cold water. Blend the ingredients with a (hand) blender until smooth.

Sieve the soup, throw out the remaining pulp. Bring the soup to a boil again and keep warm. Divide the blanched veggies, some spring onion rings and the Chicken Shawarma-pieces over four (soup)bowls. Add the fresh soup on top and sprinkle with some herbs or a few drops of oil.