Spicy cauliflower soup with beef

Ingredients for 1 servings:

• ½ head of cauliflower
• 150 g beef (leg, cross rib)
• 1 tsp beef broth, instant
• 1 tsp vegetable broth, instant
• ½ clove(s) garlic
• 1 pinch of chili flakes
• ½ cup cream
• 125 g pasta
• 1 tsp tomato paste
• 1 pinch(s) of pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

spicy, without mushrooms, in one pot

Chop the cauliflower into florets, dice the stalks if necessary. Finely strip the beef and slice the garlic. Place the prepared ingredients in a pot with the beef and vegetable stock, chili, and pepper, and fill with water until just covered. Heat the water and simmer for a good 10 minutes. Add the pasta, depending on its cooking time, after about 5 minutes of cooking. Once the cauliflower is al dente and the pasta is tender, stir in the cream and tomato paste. The spiciness of the dish can be varied to suit your taste, but be careful! Chili flakes cooked for a long time in the presence of fat will release a lot of their heat.