John Myers
Vegetable Cheese Soup
The perfect vegetable cheese soup recipe with a picture and simple step-by-step instructions.
- 1 bunch Soup vegetables
- 1 Clove of garlic
- 2 tbsp Rapeseed oil
- Salt and pepper
- 1 liter Vegetable broth
- 200 g Double cream cheese
- 200 ml Milk
- 200 g Frozen peas
- 100 g Gouda cheese
- 1 Bed Cress
- Freshly grated nutmeg
- Soup vegetables: Peel the carrots and celery, cut into small cubes. Wash the leek and cut into rings. Roughly chop the parsley. Peel the garlic clove and cut into small cubes.
- Heat the oil in a saucepan and sauté the soup vegetables and garlic. Season with salt and pepper, add the vegetable stock, bring to the boil, cover and simmer for about 5-10 minutes over medium heat. Add the peas and cook for another 2-5 minutes.
- Cut the Gouda cheese into thin strips. Season the vegetable and cheese soup with salt, pepper and nutmeg. Arrange the soup on plates and serve sprinkled with cheese, cress and parsley.
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