Summary

Ingredients

• 500 g round beef
• 1 cauliflower
• 2 leek sticks or small bunches spring onions
• 1.2 liters water
• 3 teaspoon, heaped vegetable stock, instant
• 1 processed cheese, 200 g each
• 1 packet processed herb cheese, 200 g each
• 2 teaspoon, heaped nutmeg
• salt and pepper
• paprika powder
• Cayenne pepper
• Garlic powder
• Clarified butter for frying

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Instructions

1. Cut the leek or spring onions into rings, wash and drain.
2. Fry the minced meat in the clarified butter, then add the leek or spring onions and season with salt, paprika and cayenne pepper. Add the water with the vegetable stock.
3. Chop the cauliflower into bite-sized pieces, clean and place in the saucepan. Add the nutmeg and cook the contents of the pot for about 15 minutes, until the cauliflower is cooked through. Take the pan off the stove and add the processed cheese. Season the soup to taste.
4. If the soup is too runny for you, you can either add a little more cheese or a binding agent of your choice. I stirred in a spoonful of rice protein for a little more binding.
5. This goes well with normal baguette or low-carb bread variants.