Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, kill a cold soup. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Meanwhile, get your soup ready with the required can of water; and mix that in a sauce pan and put on low temp. Here is how you achieve that.
Kill a Cold Soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Kill a Cold Soup is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have kill a cold soup using 4 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Kill a Cold Soup:
- Prepare 1 (12 oz) bag frozen Broccoli florettes
- Prepare 1 (10 3/4 oz) Can of Campbell's chicken noodle soup
- Get 1 tbsp olive oil (add more if needed, to moisten all the florettes)
- Get to taste Salt, pepper, red pepper flakes
It's to taste of Salt, pepper, red pepper flakes. Here is how you cook that. Ingredients of Kill a Cold Soup. Prepare to taste of Salt, pepper, red pepper flakes.
Instructions to make Kill a Cold Soup:
- Roast the broccoli florettes on a sheet pan from frozen,, with the oil, salt, pepper, and pepper flakes for about 22 minutes.
- Meanwhile, get your soup ready with the required can of water; and mix that in a sauce pan and put on low temp.
- When the broccoli is done, turn up the heat on your soup to a good boil then add the amount of broccoli that you like. Pour into a large ceramic bowl to serve.
Ingredients of Kill a Cold Soup. Prepare to taste of Salt, pepper, red pepper flakes. Kill a Cold Soup Step By. Kill a Cold Soup I was very sick with a cold the day after Christmas and it was a very rainy, chilly day outside. Luckily, I had these ingredients laying around the house.
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