Sheep's Cheese Soup Puree
4 servings
25 minutes
This low-calorie dish contains calcium and vitamin A. The soup can be served warm or cold.
Calories332.3kcal
Proteins9.4grams
Fats21grams
Carbohydrates26.2grams
Zucchini
6
pc
Sheep's milk cheese
150
g
Garlic
1
pc
Fresh mint
5
g
Lemon juice
0.5
tsp
Salt
to taste
Ground black pepper
to taste
Vegetable oil
2
tbsp
1
Wash the zucchini and slice them thinly. Place in a large steamer bowl, add minced garlic and 4-5 fresh mint leaves. Steam for 20 minutes.
- Zucchini: 6 pieces
- Garlic: 1 piece
- Fresh mint: 5 g
2
Blend the cooked zucchini with sheep cheese, mint, oil, and lemon juice until smooth. Season with salt and pepper to taste, and add some chopped mint leaves if desired.
- Zucchini: 6 pieces
- Sheep's milk cheese: 150 g
- Fresh mint: 5 g
- Vegetable oil: 2 tablespoons
- Lemon juice: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Fresh mint: 5 g
