100 g – Potato
50 g – Onion
60 g – Carrots
60 g – Canned corn
100 g – Cauliflower
70 g -Sweet pepper
80 g – Processed cream cheese
2 tbsp. l -Vegetable oil
Salt, ground pepper, herbs – to taste.
1 l – Filtered water
Pour water into a saucepan and boil the potatoes until half cooked.
Saute onions and grated carrots in vegetable oil until soft.
Add the sweet pepper cubes and cook for another 5 minutes, stirring occasionally.
Then add the cauliflower inflorescences to the pan and cook until the cabbage is fully cooked.
We also add canned corn, browned vegetables, and a spoonful of cream cheese.
Gently stir the soup with a spoon to dissolve the cheese. Cook the soup over low heat for 3 minutes, but do not allow boiling! Otherwise, the cheese may curdle and the soup will acquire a not very pleasant “curdled” structure.
Salt and pepper the soup to taste, remove it from the stove and let it brew under the lid for 10-15 minutes.