Fresh veggie-soup with Chicken Shawarma

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

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

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.