Creamy Oat & Vegetable Puree 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≈ $2.15 per kg 30 g
6. 6 Eggspack 10 pcs ≈ $1.89 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 ≈ $2.64 25 g
11. 11 Dillpack 50 g ≈ $1.80 5 g
12. 12 Salt 2 g
13. 13 Ground black pepper 1 g
14. 14 Sunflower oil 10 ml

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

Method

1. Prep all ingredients

2. Chop vegetables into small cubes

3. Sauté onion³, garlic⁹, carrot², and bell⁴ pepper in olive oil until soft

4. Add the veggie mix and potatoes⁵ to a pot, cover with warm water, and season with salt. Bring to a boil, then stir in oats. Simmer until tender

5. Grate cheese, mix with eggs⁶, chopped dill¹¹, salt, and flour. Knead well, then roll¹ into small balls

6. Blend the cooked soup until smooth

7. Add the cheese balls, bring to a gentle boil, then remove from heat