20.05.2020
2
Recipe information
Cooking:
30 min.
Servings per container:
3
Complexity:
Easy
Calorie content:
965.02
Carbohydrates:
65.83
Fats:
68.05
Squirrels:
27.81
Water:
448.34
Ingredients
Title Value
1. Broccoli 200 Column
2. Cauliflower 200 Column
3. Potatoes 160 Column
4. Bulb onions 100 Column
5. Garlic 2 clove
6. Bouillon 0.5 L
7. Milk 60 Ml
8. Olive oil 30 Ml
9. Butter 30 Column
10. Hard cheese 40 Column
11. Salt taste
12. Black pepper taste
Cooking

1. Stage

Peel the onion, garlic and potatoes, cut not very large into cubes.

2. Stage

In a thick-bottomed pan, melt the butter and add the olive. Put the chopped vegetables and fry a little while stirring until the onion is soft. If you do not have such a pan, then fry the vegetables in a pan.

3. Stage

Cut cabbage and add to the pan, fill with broth, you can take meat or vegetable, and if there is no broth, just take water. Boil potatoes and cabbage until cooked.

4. Stage

When the vegetables are ready, pour in the milk and add the grated cheese. Season with salt and season to taste.

5. Stage

Kill the finished soup with a hand blender in mashed potatoes. Serve with crackers or fresh bread.

6. Stage

Bon Appetit!!!

7. Stage

Such a vegetable soup puree from two types of cabbage turns out to be very tasty and satisfying, milk and cheese give it tenderness and lightness. It is very simple to prepare such puree soups and the biggest advantage is that they are easily and quickly digested, which is great for children and people who have digestive problems.