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Vegetable Soup With Mozzarella Cheese

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Vegetable Soup with Mozzarella Cheese is very famous all over the world. The prefect combination of sprig thyme, bay leaf, cirrots, potatoes, leeks, stick of celery, milk, Mozzarella cheese, and chervil with salt and pepper as taste maker, makes vegetable soup with Mozzarella cheese is lip smacking soup.
  Thyme sprig 1 Small
  Bay leaf 1
  Salt To Taste
  Pepper To Taste
  Diced carrots 7 Ounce
  Finely diced potato 7 Ounce
  White of leek 3 , diced
  Celery stick 1 , diced
  Milk 1 1⁄4 Cup (20 tbs)
  Mozzarella cheese 3 1⁄2 Ounce
  Chopped chervil 2 Tablespoon

Pour 21/2 cups (600 ml/1 pint) of water into a casserole.
Add the thyme and bayleaf, salt and pepper.
Cover and microwave on HIGH for 5 minutes.
Put the vegetables into the boiling water.
Cover and micro wave on HIGH for 15 minutes.
When the vegetables are cooked, puree half and return the puree to the casserole.
Add the milk.
Cover and microwave on HIGH for 3 minutes.
Pour the mixture into a soup tureen.
Discard the thyme and bayleaf.
Cut the Mozzarella into cubes and add to the soup.
Stir well, taste and adjust seasoning.
Sprinkle with chopped chervil

Recipe Summary

Everyday, Healthy

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1020 Calories from Fat 302

% Daily Value*

Total Fat 34 g52.6%

Saturated Fat 18.6 g93.1%

Trans Fat 0 g

Cholesterol 106.6 mg35.5%

Sodium 1438.5 mg59.9%

Total Carbohydrates 140 g46.6%

Dietary Fiber 20.8 g83.1%

Sugars 38.9 g

Protein 50 g100%

Vitamin A 834.1% Vitamin C 118.7%

Calcium 151.7% Iron 115.7%

*Based on a 2000 Calorie diet


Vegetable Soup With Mozzarella Cheese Recipe