John Myers
Soups & Stews: Hot Tomatoes – Carrots – Soup with Feta Cheese
The perfect soups & stews: hot tomatoes – carrots – soup with feta cheese recipe with a picture and simple step-by-step instructions.
- 20 g Coconut fat “mild”
- 1 medium sized Chopped onion
- 2 piece Carrots
- Peeled and roughly grated
- 5 piece Tomatoes
- Peeled and diced
- 20 piece Pink peppercorns
- 1 Cup Vegetable broth
- Salt pepper
- 100 g Sheep cheese crumbled
- 100 g Cut chives
- Sweat the onion in the coconut oil, add the carrot cubes and stew a little. Then add the tomatoes, the vegetable stock and the pink peppercorns, stir everything well and bring to the boil, simmer gently for a few minutes.
- Now the mixture comes into the blender jar (I make it with my Vitamix *) and is pureed. Now back in the pot, season with salt & pepper if necessary.
Serving
- Put the soup in soup bowls, crumble the cheese over it and decorate with some chopped chives and just enjoy.
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