Soup-puree of green cheese

250 g green beans

200 g cauliflower

200 g cabbage

100 g Dutch cheese

2 stalk leeks

1 onions

4 tbsp. vegetable oil

3 glass water

salt

Boil the beans and RUB her hot.

Finely chop all the cabbage and onions, put them adding butter for 10 minutes

Pour water and cook the vegetables until tender. Chop the cooked vegetables in a blender, combine with bean puree, salt and warm.

Pour hot soup into bowls, sprinkle with grated cheese.