Cauliflower and minced meat soup with cheese

Ingredients for 4 servings:

• 500 g minced beef
• 1 cauliflower
• 2 leeks or 2 small bunch spring onions
• 1.2 liters of water
• 3 tsp, heaped vegetable broth, instant
• 1 processed cheese, 200 g each
• 1 pack of herb melted cheese, 200 g each
• nutmeg
• salt and pepper
• Paprika powder
• Cayenne pepper
• garlic powder
• Clarified butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

suitable for low carb

Cut the leek or spring onions into rings, wash, and drain. Fry the minced meat in the clarified butter, then add the leek or spring onions and season with salt, paprika, and cayenne pepper. Add the water and vegetable stock. Chop the cauliflower into bite-sized pieces, clean it, and add it to the pot. Add the nutmeg and simmer for about 15 minutes, until the cauliflower is tender. Remove the pot from the heat and add the processed cheese. Season the soup to taste. If the soup is too runny, add a little more cheese or a thickener of your choice. I stirred in a spoonful of rice protein for a little extra consistency. This goes well with regular baguette or low-carb bread.