Leek soup

Ingredients for 2 servings:

• 1 stalk(s) leek
• 180 g minced meat substitute, soy-based
• 75 g processed cheese
• 2 m.-sized onion(s)
• 50 ml cream
• 1 can mushrooms, small
• 1 small potato(s)
• 1 clove(s) garlic
• 3 pinches of salt
• 2 pinches of pepper
• n. B. Caraway
• 2 pinch(s) spice mix for mince
• 1 tbsp mustard
• Herbs as desired
• Rapeseed oil

Instructions

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

vegetarian, with soy-based mince

Season the soy mince with salt, pepper, mustard, and ground pepper seasoning. Sauté with the finely chopped garlic in a little rapeseed oil for a few minutes. Then add the mushrooms, season to taste, and add pepper, caraway, and herbs. Peel the onions, slice them, and then quarter them. Remove some of the green parts from the leek, wash them, and chop them finely. Set aside for garnishing. Peel and finely grate the potatoes, adding a pinch of salt. You’ll need the potatoes to help thicken the soup. You can also peel the potatoes first and then grate them in directly. Remove the outer layer from the leek and rinse it. Cut off the root and the green part of the stalk. Cut the light part of the stalk into approximately 1 cm thick slices, rinse them, and place them in a pot with approximately 0.75 liters of water. Simmer the vegetables in the salted water for 5 minutes. Then add the finely grated potatoes. Then add the onion and cheese (I always use three flavored cheese wedges, but you can also use other processed cheese). Stir in with a whisk if necessary to ensure the cheese melts well. Then simmer. Add the minced meat, mushrooms, and cream and cook for about 12-15 minutes, until the soup reaches the right consistency. Season again with salt and pepper. Then serve on plates, sprinkle with some finely chopped leeks (very healthy) and perhaps serve with baguettes.