Tex-Mex soup

Ingredients for 2 servings:

• 150 g minced beef
• 2 tbsp rapeseed oil
• 300 g bell pepper(s), mixed, cut into short strips
• 100 g onion(s), diced
• 100 g leek, sliced
• 150 g corn, drained, canned
• 450 ml beef broth
• 1 tsp pepper, freshly ground
• ½ tsp cardamom powder
• ½ tsp thyme, dried
• 2 tbsp, heaped parsley, freshly chopped
• 2 tbsp sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Heat the oil in a wide pan and brown the minced meat well. Deglaze with the stock, add the vegetables, and simmer for about 15 minutes. Stir in the spices and half of the parsley, then season to taste. Ladle onto plates, place a tablespoon of sour cream in the center, and sprinkle with parsley. If you like it a bit spicier, you can add chili and garlic when seasoning.