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Vegetable cheese soup

I cleaned the fridge, and everything I found in there turned into a delicious soup.

serving_count:

ingredients

Melnā tēja Dilmah premium 50x2g

628 grami Cauliflower

404 grami Pumpkin (I have butternut squash)

288 grami Celery root

267 grami Zucchini

189 grami Bell pepper (paprica)

182 grami Carrot

40 grami Spinach

20 grami Dill

20 grami Garlic

255 grami Cream cheese “Latgales ar zaļumiem” (or any other with approximately 160 kcal per 100 g)

80 grami Pearl couscous

1 ēd.k. Lemon juice

Salt, pepper, spices of your choice (I used chilli and coriander)

preperation

Pour water into a pot and bring to a boil. Chop/cut all the vegetables.
First, cook the hard vegetables: celery, carrots, and pumpkin. Once they are partially cooked, add the cauliflower, zucchini, bell peppers, and garlic.
Cook over medium heat until the vegetables are almost done. Add the cream cheese and pearl couscous, stir and cook until the couscous is soft.
Add the greens, turn off the stove, and cover the pot with a lid to allow the soup to "ripen" fully.

nutritional_value

product_weight - 3300g.

serving_count - 3.0

1 serving_contains:

Kilokalorijas (Kcal) 360.0
percent_from_needed_in_day*
Ogļhidrāti (OH) 46.8g.	16%
Olbaltumvielas/Proteīni (OB) 20.5g.	41%
Tauki (T) 11.7g.	18%
calory_description

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