Just a soup? No way!
Soup is a dish that offers many health benefits and does not take much preparation time, nor requires a great deal of culinary skills. According to nutritionists, they are extremely healthy, especially clear soups that contain a lot of vegetables, chicken, fish or eggs. This is because these products are rich in fiber and protein, which makes them very rich. Let’s not forget how delicious they are and how they warm the body and soul.
Here is my VEGETABLE SOUP WITH WHITE CHEESE! I won’t be myself if I don’t add something else for more luxury, so it’s the cheese now. Next time I will put something else that distinguishes it!
Enjoy! 🙂
INGREDIENTS:
DIRECTIONS:
Wash and clean the vegetables. Cut them into cubes and the onions into small pieces.
Heat about 1.5-2 liters of water and add the vegetables to it.
Add the broth cube.
Add the dried spices as well.
Add the sunflower oil and mix. Cook the vegetables for about 20 minutes.
When the vegetables are almost done, add the peas along with the can water. Allow the mixture to simmer for another 10 minutes.
Once all the vegetables are cooked, add the crushed white cheese.
Stir well. Remove from the heat and allow the soup to cool slightly for 5-10 minutes.
Put the yoghurt and eggs in a deep bowl. Mix well with a whisk.
Take one ladle from the soup and add a thin stream to the thickening. Do not stop stirring.
Add from the soup until the temperatures of the two mixtures are even.
Then return the thickening to the soup in the casserole in a thin stream. Don't stop stirring. Do not place the lid on the casserole, as the thickening will curdle.
Sprinkle the soup with the finely chopped fresh parsley.
Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Wash and clean the vegetables. Cut them into cubes and the onions into small pieces.
Heat about 1.5-2 liters of water and add the vegetables to it.
Add the broth cube.
Add the dried spices as well.
Add the sunflower oil and mix. Cook the vegetables for about 20 minutes.
When the vegetables are almost done, add the peas along with the can water. Allow the mixture to simmer for another 10 minutes.
Once all the vegetables are cooked, add the crushed white cheese.
Stir well. Remove from the heat and allow the soup to cool slightly for 5-10 minutes.
Put the yoghurt and eggs in a deep bowl. Mix well with a whisk.
Take one ladle from the soup and add a thin stream to the thickening. Do not stop stirring.
Add from the soup until the temperatures of the two mixtures are even.
Then return the thickening to the soup in the casserole in a thin stream. Don't stop stirring. Do not place the lid on the casserole, as the thickening will curdle.
Sprinkle the soup with the finely chopped fresh parsley.
Enjoy! 🙂
