in Soup Recipes

Cauliflower and feta cheese soup

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Ingredients for 4 servings:

  • 500 g cauliflower, frozen
  • 180 g sheep’s cheese (Patros light)
  • 1 liter vegetable broth
  • some ginger powder

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

quickly prepared, SIS possible for the evening

Cook the cauliflower in the vegetable broth until soft. Puree half of the vegetables in a blender. Then return it to the broth and bring to a boil briefly. Cut the feta cheese into small cubes and add it to the soup. Stir several times until the cheese has melted. Season with ginger to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Szeged Kasseler

Mussel Saganaki