Vegan cheese, leek and minced meat soup

Ingredients for 4 servings:

• 4 stalk(s) leeks
• 3 cups of soy cream fraîche (crème fraîche alternative), e.g. B. Cream Vega
• 150 g grated cheese substitute (e.g. grated cheese for sprinkling)
• 1 bag of mince substitute (1 small bag of mince from greenforce corresponds to 450 g)
• n. B. Cheese substitute for Parmesan (e.g. Vantastic Grattugiato)
• e.g. salt and pepper
• n. B. onion powder
• n. B. Caraway powder
• 1 ½ liters vegetable broth
• some vegetable cream for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Clean the leek and chop it into small pieces (either rings or half rings, as needed). Brown the mince substitute with the vegetable cream in a pan until browned all over, seasoning with salt, pepper, onion powder, and caraway seeds. Add the leek and continue to sauté for about 5 minutes. Then add either 1.5 liters of fresh vegetable stock (or 1.5 liters of water with vegetable stock powder, if needed). Simmer gently for about 15 minutes at low heat. Gradually stir in the Creme Vega and bring to a boil briefly. Stir in the grated cheese (it will melt completely) to achieve a creamier consistency. For an even stronger cheese flavor, carefully add Vantastic Grattugiato a little at a time (note: it contains potato starch, so it will thicken slightly). Finally, season to taste with salt, pepper, onion powder, or garlic powder.