Colorful minced meat soup

Ingredients for 4 servings:

• 500 g minced pork
• 1 bell pepper(s), yellow
• ½ stalk(s) leek
• ½ small head of Chinese cabbage
• 200 ml coconut milk
• ½ liter white wine
• ½ liter vegetable broth
• 1 onion(s)
• 2 carrots
• salt and pepper
• chili powder
• e.g. coriander
• 1 tsp red curry paste
• 250 g mushrooms, brown
• Clarified butter
• a few stalks of parsley

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Low-carb

Heat the clarified butter in a saucepan. Finely chop the onions and sauté them. Then add the minced meat. Add the carrots, leeks, and bell peppers, cut into pieces and strips, one after the other, and continue to sauté. After a short time, add the mushrooms and Chinese cabbage. Season everything with salt and pepper. Then deglaze with the wine and stock. Bring to a boil and continue to simmer gently. Finally, stir in the coconut milk. Season to taste with chili powder and coriander. Add red curry paste for a spiciness. Freshly chopped parsley rounds out the stew. Serve with baked baguette and crème fraîche.