Minced meat and leek soup

Ingredients for 5 servings:

• 1 tsp oil
• 300 g tartar, alternatively minced meat (beef or 1/2&1/2)
• 50 g bacon, diced and lean *
• 1 ½ liters of water, approx.
• e.g. vegetable broth (powder) OR:
• Vegetable broth, homemade
• ¼ celeriac, grated *
• 50 g leaf spinach *
• 50 g carrot(s), grated *
• 50 g cauliflower *
• 2 leeks, cut into rings
• 1 liter of water
• Salt
• Pepper, white
• 6 rosemary needles
• ½ tsp nutmeg
• 1 pinch of thyme *
• 1 pinch of caraway *
• 1 bay leaf
• 500 g potatoes, floury
• 200 g processed cheese, 9% fat, any variety

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious soup to fill you up – WW 5 P.

Ingredients marked with * are not essential. Fry the tartare and bacon in a large soup pot with oil until a light brown layer forms on the bottom of the pot. Just before it turns black, add water until it is just covered. Then add all the vegetables except half the leek. Add more water until the ingredients are submerged. Season with a little salt, pepper, rosemary, nutmeg, thyme, caraway and bay leaf. Reduce the heat to the lowest possible level and simmer for 20 minutes. In the meantime, peel and dice the potatoes, add to the soup and cook for about 30 minutes. Stir constantly from then on, as the potatoes will break down and thicken the soup. If you like, you can fish out the bay leaf and further chop the potatoes with a whisk. Finally, add the cream cheese and the remaining leek, bring to the boil briefly and season with salt. Tip: I grate all the vegetables, except for the leek, and the potatoes in the food processor—it’s quick and reduces the cooking time considerably. The calorie count doesn’t include the vegetables.