Tomato and cheese soup with minced meat and vegetables

Ingredients for 5 servings:

• 500 g Mett (pork meat)
• 1 m.-sized onion(s)
• 1 yellow pepper
• ½ bulb(s) of fennel, medium-sized
• 1 stalk(s) leek
• 1 small can of mushrooms
• 1 large can of tomatoes, peeled
• 1 pack of tomatoes, pureed
• 100 g cream cheese spread
• 100 ml cream
• 1 tsp paprika powder, hot
• 2 tsp beef broth, instant
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

simple, quick and delicious

Sear the minced pork until crispy. Meanwhile, finely chop the onion and slice the leek into rings. Dice the bell peppers and fennel. Drain the mushrooms. Add the onions to the minced pork and sauté, then gradually add the leek, bell peppers, fennel, and mushrooms. Dust everything with paprika and sauté briefly. Pour in the passata and the can of peeled tomatoes, stir in the instant beef broth, and simmer gently. Stir frequently and break up the peeled tomatoes a little if necessary. Add the cream cheese to the soup and melt. Finally, add the cream and season to taste. The soup tastes best when it’s been left to marinate for a while. Serve with baguette or something similar. Tip: As a variation, you could add rice.