Cheese – Vegetable – Soup

Ingredients for 2 servings:

• 250 g potatoes
• 500 g carrot(s)
• 1 m.-sized onion(s)
• 1 tbsp oil
• 750 ml vegetable stock
• ½ bunch chives
• 150 g processed cheese
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes and carrots and cut into small cubes. Peel the onion and finely dice it. Wash the chives, pat them dry, and finely chop them, leaving a few stalks for garnish. Heat the oil in a pan and fry the onion. Add the carrots, potatoes, and vegetable stock, bring to a boil, and simmer covered for about 8-10 minutes. When the vegetables are tender, remove 3-4 tablespoons of the stock with a slotted spoon. Purée the remaining vegetables in the stock, then return the pieces to the broth. Add the processed cheese and stir until melted. Season the soup with salt and pepper, then serve in deep bowls and garnish with chives.