Greek Soup with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g noodles (mussel noodles)
- 1 zucchini
- 2 red pepper (s)
- 1 clove garlic
- 2 tablespoon olive oil
- 1 ¼ liter broth
- 250 g sheep cheese, crumbled
- salt and pepper
- Oregano, a few leaves
- Marjoram, some leaves
Print Recipe
Pin Recipe Instructions
- Cook the clam noodles according to the instructions on the packet. Wash, clean and dice the zucchini and peppers. Chop the sheep`s cheese into small cubes.
- Fry the vegetables in a saucepan with pressed garlic in heated olive oil. Pour in the broth, bring to the boil and cook the vegetables for about 15 minutes. Add the drained, cooked mussel noodles, oregano and marjoram and season the soup with salt and pepper.
- Add the sheep`s cheese, bring to the boil again and serve.
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