Vegetable purée soup with feta cheese
Description
Hearty and aromatic soup. Choose vegetables for the puree soup according to your taste. Instead of zucchini, you can use cauliflower, and leek, for example, can be replaced with shallots. In general, there are many options. This soup is easy to prepare using seasonal vegetables, making it budget-friendly and always uniquely flavorful. It's best to use sheep's milk feta cheese with a rich aroma. The recipe calls for 400 ml of water, which yields a fairly thick soup; if you prefer a thinner consistency, add more water. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Peel the potatoes and carrots, cut them into large pieces, and add them to a pot of boiling water. Add salt.
- 3
Step 3
Add a small portion of leek, a couple of slices of bell pepper, and zucchini.
- 4
Step 4
Cook the soup under a lid over low heat for about 20 minutes.
- 5
Step 5
When the vegetables are soft, blend the soup with a blender. Pour the hot pureed soup into deep bowls and add a little garlic pressed through a garlic press.
- 6
Step 6
It remains to add grated feta cheese, olive oil, and black pepper. Done.