Cauliflower – Sheep Cheese – Soup

by Editorial Staff

Summary

Prep Time 5 mins
Total Time 5 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g cauliflower, frozen
  • 180 g sheep cheese, (Patros liht)
  • 1 liter vegetable stock
  • some ginger powder
Cauliflower – Sheep Cheese – Soup
Cauliflower – Sheep Cheese – Soup

Instructions

  1. Cook the cauliflower in the vegetable stock until soft. Puree half of the vegetables in a blender. Then put it back in the broth and let it boil briefly. Cut the sheep`s cheese into small cubes and add to the soup. Stir several times until the cheese has melted. Season to taste with ginger.

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