Vegetarian Green Cheese Leek Soup

Ingredients for 3 servings:

• 1 leek(s)
• 1 garlic clove(s)
• 1 large potato(s)
• 1 handful of peas, frozen
• 200 g herb cheese spread
• 2 tsp apple cider vinegar
• Flour
• salt and pepper
• Nutmeg, freshly grated
• chili powder
• 3 tbsp chives, dried
• ½ bell pepper(s), green
• some cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cut the leek into half rings and wash thoroughly in a sieve, setting the green parts aside for now. Fry the leek with the finely chopped garlic clove in a little oil or butter. Dust with flour and fry briefly. Then deglaze with a little water until everything is covered. Simmer briefly. Meanwhile, cut the peeled potato into very small pieces and add it with the leek green parts. Add about 1 liter of water and bring to a boil. Add the peas and the processed cheese and continue to cook, stirring, until the cheese is completely melted. Season to taste with apple cider vinegar, salt, pepper, nutmeg, and chili powder. Dice the bell peppers and add them to the soup with the chives. Let them cook for just a short while so the bell peppers retain their firmness. Transfer to plates and top with the cheese (pizza cheese or similar).