Vegetable soup with potatoes, zucchini, and cheese crisps

Name: Vegetable soup with potatoes, zucchini, and cheese crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 30 ml olive oil; 1 pcs onion; 2 pcs garlic; 400 g potatoes; 300 g zucchini; 400 g canned tomatoes; 800 ml chicken broth; 100 g firm cheese; 1 unit basil; to taste salt; to taste black pepper

A thick vegetable soup based on potatoes, zucchini, and tomatoes, complemented by crispy baked firm cheese and fresh basil.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 434
Protein: 20 g
Fat: 16 g
Carbs: 56 g

Ingredients

for 4 servings

olive oil30 ml
onion1 pcs
garlic2 pcs
potatoes400 g
zucchini300 g
canned tomatoes400 g
chicken broth800 ml
firm cheese100 g
basil1 unit
saltto taste
black pepperto taste

Method

9 steps

Heat the olive oil in a heavy-bottomed pot over medium heat.
Add the chopped onion, garlic, potatoes, and zucchini.
Sauté the vegetables until soft for 7-8 minutes.
Add the tomatoes and chicken broth, then season with salt and pepper to taste.
Bring the soup to a boil, then reduce the heat and simmer for 8-10 minutes.
While the soup is cooking, preheat a non-stick skillet over medium heat.
Place small mounds of grated cheese onto the skillet, leaving space between them.
Fry for 3-5 minutes until a golden crust forms, then transfer the crisps to a wire rack to cool.
Serve the soup, garnishing each portion with a cheese crisp and fresh basil.