in Soup Recipes

Cauliflower, minced meat and leek soup

updated

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Ingredients for 3 servings:

  • 250 g minced meat, mixed
  • 1 onion(s), diced
  • 2 garlic cloves, squeezed
  • 2 large potatoes, diced
  • 1.7 liters of vegetable broth
  • 0.3 liters of milk
  • 500 g cauliflower florets
  • 2 leek(s), cut into rings
  • 100 g cheese, grated
  • salt and pepper
  • nutmeg
  • some sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

for connoisseurs

Brown the ground meat. Add the onions and garlic. Season well with salt and pepper. Fry the diced potatoes and pour in the vegetable stock and milk. Add the cauliflower florets and leek rings, and simmer for approximately 15-20 minutes, until the cauliflower and potatoes are tender. Add the cheese and season to taste. Serve with warm baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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