Summer Vegetable Soup with Cheese
Those females in my family, with their tireless imaginations, would find no end of ways to slip in an extra food group, turning a soup into a more nutritionally balanced meal. Why make a béchamel when protein is so easy to add in the form of a little cheese? With good bread and some fruit, how could you want more?INGREDIENTS
2 tablespoons olive oil
1 onion, minced
2 shallots, minced
1 pound potatoes, peeled and cubed
1 pound carrots, peeled and sliced
1 sweet pepper (green, yellow or red), seeds removed, sliced into 2-inch strips
6 cups water
6 ounces feta cheese
1 tablespoon lemon juice
Salt and freshly ground Pepper
Yield: 4 Servings
1 onion, minced
2 shallots, minced
1 pound potatoes, peeled and cubed
1 pound carrots, peeled and sliced
1 sweet pepper (green, yellow or red), seeds removed, sliced into 2-inch strips
6 cups water
6 ounces feta cheese
1 tablespoon lemon juice
Salt and freshly ground Pepper
Yield: 4 Servings
RECIPE
Warm the oil in a large pot over medium heat, and sauté the onion and shallots until translucent. Add the potatoes, carrots, sweet pepper and water. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes.
Sprinkle with the feta, and add the lemon juice. Season with salt and pepper to taste, and serve.
Sprinkle with the feta, and add the lemon juice. Season with salt and pepper to taste, and serve.
