Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic)
• 2 sweet potatoes, approx. 500 g
• 100 g cherry tomato (s)
• 8 sprig (s) thyme
• 2 tablespoons oil
• 400 g round beef or round beef
• 1 teaspoon curry powder
• 1 teaspoon cumin powder
• 1 teaspoon paprika powder
• sugar
• 2 teaspoons mustard
• 100 g cream
• 3 teaspoons vegetable stock powder
• 75 g diced ham
• 1 corner (s) cream cheese, approx. 60 g
• 75 g cheddar cheese, rated
• salt and pepper
• some oil for frying

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Instructions

1. Wash and peel the sweet potatoes and cut into pieces the size of a game cube. Wash tomatoes and cut in half. Wash, dry and chop the thyme.
2. Peel and finely chop onions and garlic. Fry the ham and sweet potato cubes in a little oil in a large saucepan with ground beef or minced beef (but then I would leave out the ham). Add thyme and tomatoes and fry briefly. Season with salt, pepper, curry, cumin, paprika and a pinch of sugar. Stir in the mustard. Deglaze with 750 ml of water and the cream. Bring to the boil and stir in the broth. Let simmer for 15 minutes. Stir the processed cheese and cheddar into the soup and allow to melt. Season again with salt and pepper and serve.