Vegetable soup with processed cheese in chicken broth

Pour the chicken broth into a saucepan and bring to a boil. Wash the potatoes, peel them, and cut them into small cubes. Place the vegetables in the saucepan with the boiling broth.

Peel the onion and dice it finely. Wash the carrots, peel them, and shred them on a grater with a large blade. Wash the bell peppers, cut them in half, and remove the seed box. Dice the sweet pepper finely. Place the vegetables in a pan with heated olive oil.

While stirring, sauté the ingredients over medium heat until softened. Wash the zucchini, cut it into small cubes, and add it to the rest of the vegetables. Stir, continue to sauté the ingredients together for another 3-4 minutes. Young zucchini does not need to be peeled before cooking; for more mature vegetables, remove the skin and seeds beforehand.

When the potatoes in the soup are half-cooked, add the sautéed vegetables to the pot.

Grate the processed cheese and add it to the soup after the vegetables. Stir until the cheese is completely melted in the broth. If desired, you can use soft cheese in tubs for cooking.

Simmer the vegetable soup on low heat for another 5 minutes. At the end of cooking, add salt, spices, bay leaf and allspice. For flavor, add finely chopped fresh herbs and a clove of garlic passed through a press.

Bring the soup back to a boil and remove the pot from the heat. Pour the finished cheese soup into serving plates and serve.

Bon appétit!