Creamy Vegetable Chowder YUM

1 tbsp, crumbled Bay Leaf
1.25 tsp Salt
1 serving (OXO) Vegetable Stock Cube
4 serving Cheese - Kiri, 1 cube
1 cup (8 fl oz) Water, tap
0.75 cup Peppers, sweet, red, raw, sliced
1 cup, sliced Zucchini
1.5 cup diced Potato, raw
0.75 cup Peas, fresh
2 tbsp Parsley
2 cup, chopped Onions, raw
1 cup, chopped Carrots, raw
0.75 cup Green Beans (snap)
0.75 tsp Thyme, ground
0.75 tsp Pepper, black
2 cup Milk, 1%
0.5 tbsp Butter, salted
0.5 tbsp Sunflower Oil
37.5 grams Romano Cheese
37.5 grams Cheddar Cheese

1. In a large soup pot on medium heat, saute the onion in the butter and oil for about 3-4 minutes.
2. Add the potatoes, carrots, water or stock, bay leaf, thyme, salt and pepper; bring to a boil, then reduce the heat, cover and simmer for about 5 minutes (until the vegetables are just tender).
4. With a slotted spoon or strainer, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
5. Add the bell peppers, green beans and zucchini to the soup pot and cook for about 5 minutes (until the green beans are tender).
6. Stir in the peas and parsley, simmer for about 2 more minutes, then remove from the heat.
7. Discard the bay leaf.
8. Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
9. Stir the sauce into the soup and gently reheat.
10. Serve the soup hot.


* i used 75 grams of cheddar and i did not use any cream cheese.
* i added vegetable stock instead of water and i did not add any salt but u can add some according to your preference.
* timing is very important to keep the vegetables crunchy and just tender

Enjoy