Tropical Storm Soup with Floating School Desks

Ingredients

• 2 chicken breasts (approx. 350 g)
• 2 liters chicken stock
• 2 onions
• 2 cloves garlic
• 2 carrots
• 1 green bell pepper
• 1 red bell pepper
• 2 celery stalks
• 1 can diced tomatoes (400 g)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp paprika powder
• 1/2 tsp cayenne pepper
• 1 lime
• 1 baguette
• fresh parsley, handful
• salt and pepper

Method

1. Cut the chicken into cubes. Finely chop the onions and garlic.
2. Dice the carrots, bell peppers, and celery.
3. Heat olive oil in a large pot and sauté onion and garlic until translucent.
4. Add chicken and brown on all sides. Add carrot, peppers, celery, and diced tomatoes.
5. Pour in the chicken stock. Add thyme, paprika, cayenne, salt, and pepper.
6. Simmer for 20 minutes until vegetables are tender.
7. Cut the baguette into thick slices, then into rectangular blocks of about 4 cm. Toast them golden brown in the oven (200°C, 8 minutes).
8. Season the soup with lime juice.
9. Ladle soup into deep bowls. Place 3-4 bread cubes per bowl in a straight line as ‘school desks’.
10. Garnish with roughly chopped parsley.

Serving notes

• Arrange the bread cubes in a row like empty school desks in the soup.
• Serve immediately so the ‘desks’ stay crisp.
• Add a lime wedge for extra freshness.