Cheddar Mett Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 2 cloves garlic
- 2 sweet potatoes, approx. 500 g
- 100 g cherry tomato (s)
- 8 stalk / s thyme
- 2 tablespoons oil
- 1 teaspoon oil
- 400 g meat
- salt and pepper
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1 teaspoon paprika powder, noble sweet
- sugar
- 2 teaspoons mustard
- 100 g whipped cream
- 2 teaspoons vegetable stock, instant
- 75 g diced ham
- 75 g processed cheese
- 75 g cheddar cheese
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion and garlic. Peel, wash and cut the sweet potatoes into small cubes. Wash and halve the tomatoes. Wash and chop the thyme.
- Heat 2 tablespoons of oil in a large saucepan. Fry the meat in it until crumbly. Add onions, garlic, sweet potatoes and most of the thyme and fry with. Add the tomatoes and season with salt, pepper, curry, cumin, paprika powder and a pinch of sugar. Stir in the mustard and deglaze with water and cream. Bring to the boil, stir in the broth and simmer covered for about 15 minutes until the sweet potatoes are cooked through.
- Meanwhile, heat 1 teaspoon of oil in a pan. Fry the ham in it until crispy and remove it. If you use ham, which naturally has a good fat content, you can leave out the oil. Stir the cheddar and processed cheese into the soup and melt in it. Season to taste with salt and pepper.
- Sprinkle with ham and the remaining thyme before serving.
- Approx. 560 Kcal per serving.
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