Choose vegetables for the puree soup according to your taste. Instead of zucchini, you can use cauliflower, and leeks, for example, can replace shallots. In general, there are options. This soup is easy to prepare using seasonal vegetables, so it is budget-friendly and always has a unique taste. It is better to take a sheep's cheese, with a rich smell. The recipe says 400 ml. water, this is an approximate calculation and the soup will turn out to be thick enough, if you like liquid puree soup, add more water.
Purpose: For lunch / For dinner / Inexpensive
Main Ingredient: Vegetables
Dish: Soups / Pureed Soups
Diet: PP recipes
- Potatoes - 2 Pieces
- Carrots - 1 Piece
- Leek - 1 Piece (piece)
- Zucchini - 1 Piece (small)
- Bulgarian Pepper - 2 Slices
- Salt - 1 Pinch
- Water - 400 Milliliters
- Cheese - 50 gram
- Olive oil - 3 tbsp. spoons
- Garlic - 1-2 Cloves
- Black pepper - 1 pinch
How to cook "Vegetable puree soup with feta cheese"
Let's prepare the ingredients.
We clean the potatoes and carrots, cut them coarsely and send them to a saucepan with boiling water. Salt.
Add a small part of the leek, a couple of slices of bell pepper and zucchini.
Cook the soup covered over low heat for about 20 minutes.
When the vegetables are soft, grind the soup with a blender. Pour the hot puree soup into deep bowls and add a little garlic passed through a press.
It remains to add grated feta cheese, olive oil and black pepper. Done. Enjoy your meal!