Green bean puree soup with cheese

Dutch soup will add a lot of bright colors to your gray everyday life! The homeland of this wonderful green soup is Holland. It is in this country that they prefer to cook a variety of soups. Green puree soup with cheese is a low–calorie first course, which perfectly combines vitamins and minerals. Delicious food for kids and all those who try to eat in a balanced way. Please your household with green soup, because it's so easy to cook.

Ksyunya••

Recipe author

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Composition / ingredients

servings:

Green string beans (green frozen, but you can also fresh or canned)

250

Onion

Leek

White cabbage

200

Olive oil

Soft cheese (low-fat)

100

Water

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 45 % 5 g

Carbohydrates 36 % 4 g

53 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min

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Boil the string beans and rub them hot through a sieve, or grind them in a blender. Next, finely chop the stems of leeks, onion head, cauliflower or white cabbage. Put the chopped vegetables in a frying pan with olive oil and simmer for 10 minutes. Then fill the vegetables with water and cook them until tender. Cooked vegetables are crushed in a blender and combine the resulting mass with mashed green beans. Salt the soup and warm it up on the stove. Pour hot soup-puree on plates, sprinkle with grated cheese and chopped herbs. Fantastic taste!