Soup with cheese and zucchini
Description
You'll be surprised by how simple and easy it is to prepare this soup. Moreover, it has a very unusual taste. Thick and hearty, it will delight you and your family. If you want to surprise your loved ones with something special without spending much effort—this recipe is just for you. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Wash the zucchini, cut off the tops and bottoms, and slice into rounds about 1 cm thick. Peel the potatoes and cut them into small cubes, about 1 cm in size. Peel and chop the onion. Peel and finely chop the garlic. Finely chop the green onions and parsley. Heat oil in a pot over low heat and add the onion. Cook for 5 minutes, stirring constantly. Add the cubed potatoes and cook for another 15 minutes, stirring frequently, as the potatoes may stick to the bottom of the pot. Add the zucchini and garlic, and cook for another 7 minutes, stirring often to prevent the ingredients from sticking to the bottom.
- 2
Step 2
2. Pour in the vegetable broth, add salt and pepper, and bring to a boil. Reduce the heat and simmer for 12 minutes. The soup should barely be boiling. Blend the soup in a blender until smooth. Pour the soup back into the saucepan and place it over low heat. Add green onions, parsley, and cheese. Stir until the cheese is completely melted.