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Green bean puree soup with cheese

Creamy Green Bean Soup with Cheese

A soup from Holland to brighten up your gray weekdays! This wonderful green soup hails from the Netherlands, a country that loves its wide variety of soups. This creamy green bean soup with cheese is a low-calorie first course that strikes a perfect balance of vitamins and minerals. Delicious for kids and anyone trying to eat a balanced diet. Treat your family to this green soup — it's so easy to make.

Ksyunya••

Recipe author

Composition / ingredients

Servings:

Green string beans (frozen, but fresh or canned works too)

250

Onion

Leek

Green cabbage

200

Olive oil

Soft cheese (low-fat)

100

Water

Salt

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

Cooking method

Cooking time: 50 min

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Boil the string beans and press them through a sieve while still hot, or purée them in a blender. Next, finely chop the leek stalks, the onion, and the cauliflower or green cabbage. Put the chopped vegetables in a skillet with olive oil and sauté for 10 minutes. Then cover the vegetables with water and cook until tender. Purée the cooked vegetables in a blender and combine with the strained green beans. Season the soup with salt and warm it through on the stove. Ladle the hot soup into bowls, sprinkle with grated cheese and chopped fresh herbs. Fantastic flavor!