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
Print Recipe
Pin Recipe Instructions
- 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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