ingredients :

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

Method :

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.