MAKING GOAT MILK CHEESE RECIPES

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COURGETTE, LEEK & GOAT’S CHEESE SOUP RECIPE | BBC GOOD FOOD



Courgette, leek & goat’s cheese soup recipe | BBC Good Food image

This super-healthy vegetarian soup is low in calories and full of flavour. It's packed with three of your 5-a-day, plus folate, fibre, vitamin C and iron

Provided by Sara Buenfeld

Categories     Lunch

Total Time 25 minutes

Prep Time 8 minutes

Cook Time 17 minutes

Yield 4

Number Of Ingredients 9

1 tbsp rapeseed oil
400g leeks, well washed and sliced
450g courgettes, sliced
3 tsp vegetable bouillon powder, made up to 1 litre with boiling water
400g spinach
150g tub soft vegetarian goat's cheese
15g basil, plus a few leaves to serve
8 tsp omega seed mix (see tip)
4 x 25g portions wholegrain rye bread

Steps:

  • Heat the oil in a large pan and fry the leeks for a few mins to soften. Add the courgettes, then cover the pan and cook for 5 mins more. Pour in the stock, cover and cook for about 7 mins.
  • Add the spinach, then cover the pan and cook for 5 mins so that it wilts. Take off the heat and blitz until really smooth with a hand blender. Add the goat’s cheese and basil, then blitz again.
  • If you're making this recipe as part of our two-person Summer Healthy Diet Plan, spoon half the soup into two bowls or large flasks, then cool and chill the remainder for another day. Reheat in a pan or microwave to serve. If serving in bowls, scatter with some extra basil leaves and the seeds, and eat with the rye bread.

Nutrition Facts : Calories 304 calories, FatContent 16 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 8 grams fiber, ProteinContent 16 grams protein, SodiumContent 1.1 milligram of sodium

POTATO CHEESE SOUP RECIPE: HOW TO MAKE IT



Potato Cheese Soup Recipe: How to Make It image

My father was Swiss, so cheese has been a basic food in our family as long as I can remember. With its big cheese taste, you'll want to prepare this soup often. A steaming bowl plus a salad and a slice of bread makes a wonderful light meal. —Carol Smith, New Berlin, Wisconsin

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

3 medium potatoes (about 1 pound), peeled and quartered
1 small onion, finely chopped
1 cup water
1 teaspoon salt
3 cups whole milk
3 tablespoons butter, melted
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1/8 teaspoon white pepper
1 cup shredded Swiss cheese

Steps:

  • In a large saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk. , Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted.

Nutrition Facts : Calories 291 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 565mg sodium, CarbohydrateContent 29g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

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