Serves 4

INSTRUCTIONS

• 1 cup (180 g) diced fresh zucchini
• 1 cup (175 g) diced fresh red bell pepper
• 1 cup (230 g) chopped cauliflower
• 4 to 6 baby carrots, chopped
• ½ cup (75 g) diced sweet onion
• 4 cups (120 g) fresh spinach leaves
• ½ teaspoon (2.5 ml) garlic powder
• ½ teaspoon (2.5 ml) onion powder
• ½ teaspoon (2.5 ml) sea salt
• ½ teaspoon (2.5 ml) ground black pepper dash cayenne pepper, if desired
• 1 tablespoon (15ml) olive oil
• 2 cups (250 g) diced, sous vide-cooked chicken breasts (no need to sear them)
• 1 quart (0.96 liter) chicken broth

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme water oven to 183F/84C.
2. In a small bowl, combine all dry spices and seasonings and sprinkle the mixture evenly over the vegetables.
3. Put the seasoned vegetables in an even layer into a cooking pouch and vacuum seal.
4. Submerge and cook in the water oven for at least an hour, but up to 2 hours is fine.
5. If not using right away, quick chill the vegetables in their pouch in an ice water bath (half ice/half water) for at least 30 minutes and refrigerate for up to 48 hours.
6. To assemble the soup, in a soup pot, warm the olive oil over medium high heat.
7. Add the chicken broth and bring to a boil.
8. Reduce heat to medium, add the cooked chicken and cooked vegetables and their juices and continue to cook for another 3 to 5 minutes.
9. Enjoy!

TIME SAVING​ T​IP!

1. Make a double batch of soup to have one for dinner with a salad and another for lunches for the next two days.
2. Ladle the extra batch of soup, in 8-ounce servings, into four small (quart/0.96 liter) cooking pouches.
3. Remove as much air as possible, using just your hands, and seal.
4. Quick chill the sealed pouches in an ice bath (half ice/half water) for 20 minutes and refrigerate for use up to 48 hours or freeze.
5. Re-warm the soup portion in its pouch in the SousVide Supreme set to 165F/74C for 30 minutes or open, pour into a microwave safe bowl, and warm in the microwave.