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Print Recipe
Cream Cheese Soup with Vegetables Recipe
All cheese soups I love! Very creamy, simple, but without meat, vegetable! The soft, velvet of this! And cabbage in it color! Onions, carrots, zucchini! Know in first courses understood!
Cook Time 25 minutes
Servings
Ingredients
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Products. Number of products designed for a small pot, we love that the soup was thicker.
    Products. Number of products designed for a small pot, we love that the soup was thicker.
  2. In a saucepan with a thick bottom to heat vegetable oil, onions and carrots cut and fry until transparent.
    In a saucepan with a thick bottom to heat vegetable oil, onions and carrots cut and fry until transparent.
  3. Zucchini to clear, cut into cubes and add to onion with carrots.
    Zucchini to clear, cut into cubes and add to onion with carrots.
  4. Fry for 3 to 4 minutes.
    Fry for 3 to 4 minutes.
  5. Add sliced potatoes, pour water, about 2 cm above the vegetables, if you do not like thick soup, water can be a little more. Add spices, cook until potatoes are half-cooked.
    Add sliced potatoes, pour water, about 2 cm above the vegetables, if you do not like thick soup, water can be a little more. Add spices, cook until potatoes are half-cooked.
  6. Add to the soup cauliflower, cook until tender.
    Add to the soup cauliflower, cook until tender.
  7. When the soup is almost ready, at the end add the greens.
    When the soup is almost ready, at the end add the greens.
  8. Pour the cream.
    Pour the cream.
  9. Add grated cheese (I have on a fine grater). Bring to a boil, warm up, but do not boil and turn off.
    Add grated cheese (I have on a fine grater). Bring to a boil, warm up, but do not boil and turn off.
  10. Soup's ready.
    Soup's ready.

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