John Myers
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Zucchini Mince Cheese Soup
The perfect zucchini mince cheese soup recipe with a picture and simple step-by-step instructions.
for garnish
- Zucchini about 900 grams
- 1 size Onion
- 1 size Hot peppers
- 2 Garlic cloves
- 2 tablespoon Flour
- 1250 ml Vegetable broth
- 200 g Processed cheese
- 200 g Grated cheese
- Salt
- Pepper
- Nutmeg
- Onion
- Breadcrumbs from snacks
preparation
- Wash the zucchini, remove the core and grate coarsely.
- Peel the onion and garlic and cut into small cubes.
- Remove the kernels from the peppers, wash them and cut into small pieces.
Here we go ;:-)
- Heat some oil in a saucepan and briefly fry the minced meat, add the onion, garlic and peppers and continue frying.
- Now add the coarsely grated zucchini, stir in well and sauté everything for about 5 minutes.
- Sprinkle the flour over it, let it sweat a little, deglaze with the vegetable stock and bring to the boil.
- Add the two types of cheese, stir well, bring to the boil again, season with salt, pepper and nutmeg.
Serving
- Put the soup on a plate and garnish with the onion leek cut into rings and some toasted breadcrumbs.
- Bon appetit; 🙂
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