Summer vegetable soup with melted cheese
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Offer vegetable soup in chicken broth. Cook summer soup is a pleasure. Vegetables lot you can take any combination and make rich, healthy and tasty soup. Such soups can be cooked without meat, they are delicious. Vegetable soup is cooked very quickly.
Ingredients for Summer vegetable soup with melted cheese
- Potatoes - 2 PCs
- Carrots - 1 piece
- Onion - 1 piece
- Zucchini - 100 g
- Pepper - 100 g
- Cabbage - 200 g
- Seasoning - 1/2 tbsp
- Lemon juice - 1 tsp.
- Garlic - 2 the tooth.
- Cherry tomatoes - 8 PCs
- Bay leaf - 2 PCs
- Greens - 1 tbsp
- Green peas - 3 tbsp.
- Peppers red hot chilli - 1/4 tsp
- Melted butter - 1 tbsp
- Salt - to taste
- The processed cheese - 2 tbsp
- Broth - 2 l
- Spices - 1/2 tbsp
- Sugar - 1 depot.
Step by step instruction of cooking Summer vegetable soup with melted cheese
I had chicken broth.
In a pan, fry in melted butter, onions, and carrots until tender, slightly prisolit, add the garlic, bell peppers in two colors, to mix. Add spices, red chili pepper. Fry over medium heat for about 5 min.
Add chopped tomatoes, a pinch of sugar and fry a little.
Pour a small amount of broth, reduce heat to low, and stew 5 minutes. with the lid closed.
In the boiling broth add potatoes, zucchini (sliced vegetables do what you like, we love fine) and cook for 10min. on moderate heat. Cabbage cut into small pieces and add to the pan, cook everything together for another 5 minutes. Add zazharku, Bay leaf.
Add green peas, seasoning, lemon juice, cream cheese, parsley. Turn off the heat (I have electric. oven, it holds heat, if you have a gas stove, boil for a few minutes). The broth and adjust as needed, I have a thickish soup. Check for salt.
Soft, velvety, summer vegetable soup with melted cheese is ready. Pour into bowls, add herbs as desired. Serve for lunch as a first meal.