Vegetable soup with white cheese cubes

Name: vegetable soup with white cheese cubes
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 eggplant; 1 zucchini; 2 onions; 3 el olive oil; 1 multigrain stick bread; 1 pot beef broth 350 ml; 1 package white cheese cubes 150 g; little pot tapenade of black olives a 140 g

A nice Mediterranean recipe. The main course contains the following ingredients: meat, eggplant, zucchini, onions, olive oil, multigrain bread, beef broth (350 ml), white cheese cubes (150 g) and black olive tapenade (a 140 g).

Ingredients

Directions

Clean aubergine and zucchini and cut into cubes.
Peel and chop onions.
Heat the oil in a large soup pot and cook for 2 minutes.
Sow zucchini and eggplant with onion and bake for another 5 minutes.
Broth and pour 3 pots of water.
Bring to the boil and gently boil for 5 minutes.
Stir tapenade through soup and season to taste with salt and pepper.
Spread the soup over four plates and sprinkle cheese cubes over it.
Serve with baguette..

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Nutrition

455Calories

Sodium5% DV130mg

Fat31% DV20g

Protein40% DV20g

Carbs16% DV48g

Fiber16% DV4g

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