Ingredients
1 kg cauliflower
1 head celery
1 yams
1-2 carrots
50 g root parsley
2 green peppers
2 tomatoes
40 g of dried mushrooms
1 clove garlic
1 onion
20 g feta cheese or Emmental cheese
3 liters of water
3 tbsp sunflower oil
mixture of spices of your choice - bay leaves, salt, marjoram, ginger, minced meat savory
Method
The roots of the vegetables are cut into small cubes sauté in sunflower oil for about 15 minutes. Other vegetables without cauliflower and tomatoes, washed thoroughly in water, are allowed to neck in a separate container. This mixture is poured over steamed roots, add the cauliflower, tomatoes, salt and spices and everything boil for another 15-20 minutes. The soup is served warm, sprinkled with feta cheese or cheese.
Containers:
Difficulty
Average
Tested
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