Processed Cheese Soup with Vermicelli
Fast and really tasty — give it a try!
Marina
Recipe author
Processed Cheese Soup with Vermicelli
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 %
2 g
Fats 8 %
1 g
Carbohydrates 75 %
9 g
46 kcal
GI:
100
/
0
/
0
- Bring the water to a boil, drop in the processed cheese, and stir well until it dissolves completely. Season with salt and pepper to taste. Cut up the potatoes and add them to the broth. About 5 minutes later, add the vermicelli (or any pasta you like). Cook the soup until everything is tender. Ladle into bowls and sprinkle with fresh herbs.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Processed cheese with 60% fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Cheese 'megle' - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese 'cheese 'shavru' (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vermicelli - 371 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
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