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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Blend the Soup:
   • Use an immersion blender to blend the soup until smooth. Alternatively, blend half of the soup for a chunkier texture.
6. 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.
7. Serve:
   • Ladle the hot soup into bowls and garnish with chopped fresh dill.
   • Serve with the toasted, seasoned bread on the side.

Cooking Tips

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