Creamy Oat & Vegetable Soup with Cheese Balls

1. 1 Rolled oatspack 400 g ≈ $2.60 25 g
2. 2 Carrots≈ $1.50 per kg 20 g
3. 3 Onions≈ $1.60 per kg 20 g
4. 4 Bell peppers≈ $6.00 per kg 75 g
5. 5 Potatoes≈ $2.19 per kg 30 g
6. 6 Eggspack 10 pcs ≈ $1.93 1 pcs
7. 7 Wheat flour 20 g
8. 8 Olive oil 10 ml
9. 9 Garlic≈ $10.00 per kg 5 g
10. 10 Hard cheesepack 200 g ≈ $2.70 25 g
11. 11 Dillpack 50 g ≈ $1.80 5 g
12. 12 Salt 2 g
13. 13 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Dice the onion³, carrot², bell⁴ pepper, and potato⁵ into small cubes; mince the garlic⁹.

2. Sauté the onion³, garlic⁹, carrot², and bell⁴ pepper in olive oil over medium heat for 5 minutes until softened.

3. Transfer the vegetables to a pot, add the potato⁵, pour in 400 ml of warm water, and season with salt. Bring to a boil, then stir in the oats and simmer for 15 minutes until the potato is tender.

4. Grate the cheese, then mix it with the egg, finely chopped dill¹¹, flour, and half the salt and pepper. Roll¹ into small balls.

5. Remove the soup from heat and blend until smooth. Season with pepper.

6. Return the soup to low heat, bring to a boil, then gently add the cheese balls and simmer for 5 minutes until they float and firm up.