vegetarian
Zucchini Puree Soup with Sheep Cheese
Soups • European
0
0
Time
25 minutes
Ingredients
8
Servings
4
Description
This low-calorie dish contains calcium and vitamin A. The soup can be served warm or cold.
Ingredients
- Courgette 6 pieces
- Farmers cheese 5 oz
- Garlic 1 clove
- Fresh Mint 0 oz
- Meyer Lemon Juice ½ teaspoon
- Salt to taste
- Ground Black Pepper to taste
- Vegetable Oil 2 tablespoons
Step-by-Step Guide
Step 1
Wash the zucchini and cut into thin slices. Place in a large steamer bowl, add minced garlic and 4-5 fresh mint leaves. Steam for 20 minutes.
Step 2
Blend the cooked zucchini with sheep cheese, mint, oil, and lemon juice until smooth. Season with salt and pepper to taste, and if desired, add a small amount of chopped mint leaves.
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