Cauliflower cream soup with minced meat

Ingredients for 4 servings:

• 1 cauliflower
• 200 ml Cremefine for cooking
• 500 g minced beef
• 1 cube of vegetable stock
• 100 g cream cheese or processed cheese, optional
• salt and pepper
• Paprika powder
• Basil, dried
• chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Boil the cauliflower in water until tender. Meanwhile, fry the minced meat and season with salt, pepper, paprika, chili, etc. to taste. When the cauliflower is cooked, drain it and then puree it again in the pot. Add the Cremefine (200-250 ml). If you want the soup to be more liquid, add about 200 ml more water. Crumble the vegetable stock cube into the soup, along with spices such as pepper, salt, and dried basil. Then bring the soup back to a boil. The soup can now be refined with cream cheese or processed cheese. I don’t think this is necessary, but some people like it for flavor. You could also simply put a small tablespoon of cream cheese on the serving plate. Add the minced meat to the soup, if possible without the rendered fat from the minced meat. Serve this with a nice ciabatta or a dark grain baguette. If you prefer a vegetarian option, simply omit the minced meat.