Summer Vegetable Soup
recipe

A refreshing blend of seasonal vegetables, enhanced with cream cheese and a hint of green pepper. Serve with good bread and real butter.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 2 potatoes
- 2 carrots
- 1 zucchini
- 1 bell pepper
- 1 onion
- 1 clove garlic
- 1 liter vegetable broth
- 200 g cream cheese
- 1 tsp green pepper
- Salt and pepper to taste
- Fresh herbs (e.g., parsley or basil)

Instructions:

1. Peel and chop the potatoes, carrots, and onion.
2. Heat a bit of oil in a pot and sauté the onion and garlic until translucent.
3. Add the chopped potatoes and carrots to the pot and sauté for a moment.
4. Pour in the vegetable broth and cook for about 10 minutes until the potatoes and carrots start to soften.
5. Add the chopped zucchini and bell pepper, and continue to cook for another 5-7 minutes.
6. Stir in the cream cheese and green pepper, mixing until the cheese has melted.
7. Season with salt and pepper to taste.
8. Serve the soup topped with fresh herbs and alongside good bread.
Nutritional Information (per serving):
Calories: 250 kcal
Protein: 8 g
Carbohydrates: 30 g
Fat: 10 g
Fiber: 4 g

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