Stomach-Soothing Vegetable Soup (Page 3 ) | August 20, 2024

Annonce:

Sauté the Aromatics:
- Heat sunflower oil in a large saucepan over medium heat.
- Add the sliced onions and sauté until they turn translucent.
- Stir in the minced garlic and sliced leek, cooking for a few more minutes until fragrant.
Cook the Vegetables:
- Add the diced carrots and chopped zucchini to the saucepan.
- Pour in enough water to submerge the vegetables. Cover and let simmer for about 15 minutes.
Add Broccoli and Ginger:
- Add the chopped broccoli and freshly grated ginger to the saucepan.
- Stir to combine and continue cooking until all the vegetables are tender.
Incorporate the Cheese:
- Stir in the grated processed cheese. Add sea salt and cayenne pepper to taste.
- Continue cooking for another 5 minutes until the cheese has melted and the soup is smooth.
Blend the Soup:
- Use an immersion blender to blend the soup until smooth. Alternatively, blend half of the soup for a chunkier texture.
Prepare the Bread:
- Preheat your grill or oven.
- Brush the slices of bread with olive oil and season with salt, pepper, and dried garlic.
- Grill until golden brown.
Serve:
- Ladle the hot soup into bowls and garnish with chopped fresh dill.
- Serve with the toasted, seasoned bread on the side.