Cream soup of zucchini with cheese

Cream soup of zucchini with cheese in chicken broth

Hearty and at the same time low-calorie soup - the perfect dish for any menu.

Ingredients:

• 2 chicken broths
• processed cheese 200 g
• butter 30 g
• potatoes 3 pieces
• Bulgarian sweet pepper 2 pieces
• leek 2 pieces
• carrot 2 pieces
• zucchini 2 pieces
• Bay leaf 2 pieces
• coriander seeds ½ tsp
• thyme ½ tsp
• parsley 1 bundle
• dill 1 bundle
• salt to taste
  
  

Cooking:

• Wash and peel vegetables. Grind leeks and garlic, parsley and dill. Squash, potatoes, Bulgarian pepper cut into small cubes. Grate carrots. Bring the chicken broth to a boil, fill with bay leaf, add potatoes, cook for 20 minutes on a quiet fire.
• Fry carrots and onions for seven or ten minutes in butter, add sweet peppers, warm for another four minutes. Add zucchini, put it all together for a few more minutes.
• Put the roast in the broth, add salt, thyme, coriander. Almost ready to bring the soup to a boil, cook for five minutes.
• Put the garlic and melted cheese, mix, bring the dish to a boil, remove from heat. Mix the contents of the pan with a blender.
  
  

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Bon Appetit !

Thanks for a view.