Party soup

Ingredients for 4 servings:

• 2 onions
• 2 garlic cloves
• 2 stalk(s) leeks
• 3 bell peppers
• 2 tbsp olive oil
• 600 g minced meat, mixed
• 1 can of tomatoes (850 ml)
• 1 liter vegetable broth
• 1 tsp sambal oelek
• 1 can soybean sprouts
• salt and pepper
• Paprika powder, sweet

Instructions

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

Also with a vegetarian version simply fantastic!

The soup can be made the day before, but you should add the sprouts fresh. Finely dice the onions and garlic. Cut the leek into rings and the bell pepper into small cubes. Heat the oil and fry the minced meat until crumbly. Add the onions and garlic and fry for 1-2 minutes until golden brown. Add the bell pepper and leek, fry briefly and season generously with salt, pepper and paprika. Add the tomatoes with their juice and stock. Stir in the sambal oelek to taste. Bring everything to a boil, then simmer over low heat for about 5 minutes. If desired (I usually do it without), drain the bean sprouts and warm them in the soup. Just season to taste and you’re done. Vegetarian version: Instead of the minced meat, simply use 500g of eggplant. Finely dice the flesh, season with salt and let it stand for a short time. Pat dry and fry in oil. I usually use minced beef and add more vegetables because it’s lower in fat.