Bolognese soup with cream cheese topping

Ingredients for 4 servings:

• 500 g minced beef
• 1 m.-sized onion(s)
• 2 garlic cloves
• 500 g tomatoes, pureed or chopped
• 750 ml vegetable stock
• 250 g spiral noodles
• salt and pepper
• oregano
• Oil for frying
• 150 g double cream cheese (light cheese works too)
• 60 g Parmesan, freshly grated
• 1 handful of basil leaves, cut into strips
• Pepper from the mill
• Hard cheese, coarsely grated, for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Heat oil in a large, preferably non-stick saucepan and fry the minced meat until crumbly. Peel and finely dice the onion and garlic cloves, then add to the minced meat. Season with salt, pepper, and oregano. Add the tomatoes and vegetable stock, stir through, and bring to a boil. Then simmer on low heat for about 30 minutes. Add the raw pasta and cook until tender. Meanwhile, mix the cream cheese with the Parmesan and season with freshly ground pepper. Serve the finished soup in soup bowls and top with a generous tablespoon of cream cheese topping. Sprinkle with basil strips and coarsely grated hard cheese, and serve. Note: The soup will be rather thick (more porridge than soup). We like it this way. If you prefer it thinner, add more vegetable stock. Energy requirement for soup: 100 g = approx. 106 kcal 450 g (portion) = approx. 477 kcal Energy requirement for topping: 100 g = approx. 354 kcal 20 g (portion) = approx. 71 kcal