Pointed cabbage soup with vegan minced meat and cream cheese

Ingredients for 2 servings:

• 400 g pointed cabbage
• ½ bunch spring onions, purple
• 1 onion(s)
• 2 garlic cloves
• Olive oil for frying
• 300 g minced meat substitute
• n. B. Fleur de Sel
• 1 pinch(s) nutmeg, freshly grated
• ½ tsp black pepper, freshly ground
• 100 ml dry white wine
• 750 ml water
• 200 g nut-based cream cheese substitute, vegan
• 200 ml coconut cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Quarter the pointed cabbage and cut into wide strips. Dice the spring onions into rings, and the garlic and onion into small cubes. Heat the oil in a pan. Fry the vegan mince until coarsely crumbly, season with salt and pepper, and remove. Sauté the pointed cabbage, spring onions, onion, and garlic in hot oil for 5 minutes, then season with salt and nutmeg. Deglaze everything with white wine and simmer for another 5 minutes. Add 3/4 liter of water and bring to a boil. Add the vegan mince to the soup. Stir in the cream cheese substitute and coconut cream. Simmer for another 15 minutes. Season the soup with salt and pepper.