Cheese and leek soup with soy mince

Ingredients for 4 servings:

• 60 g soy shreds, fine
• n. B. water
• 750 ml vegetable stock
• 2 ½ stalk(s) leeks
• 1 pack of cream cheese spread
• 1 pack of herb melted cheese
• 50 g cheese (Gouda, Emmental, etc.)
• 2 cloves garlic
• 1 small onion(s)
• Spice mix for Jägermett or salt, pepper, paprika
• Worcestershire sauce
• 1 tbsp oil
• ½ tsp mustard

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian version of the classic

Place the soy mince in a pot with a little water and 2 tablespoons of Jägermett seasoning or salt, pepper, and paprika, and bring to a boil. Once the water has evaporated, add the oil and fry. Finely chop the onions, press the garlic, and fry briefly. Add the mustard and a dash of Worcestershire sauce. Season again if necessary; the soy mince should taste slightly overseasoned. Slice the leek into rings and add it, deglaze with the stock, and simmer over low heat for about 20 minutes. Add the cheese and stir until it is completely melted. Season again to taste. We always serve this soup as a vegetarian version of the classic minced meat soup. That’s why I always ask the butcher to pack some Jägermett seasoning. If they don’t have any, you can also season it with salt, pepper, and paprika.