Summary

Ingredients

• 500 g potato (s)
• 1 bunch carrot (s)
• 2 leeks
• 1 head broccoli
• 700 g minced meat
• 1 ½ pack processed cheese (chives and Gouda or herbs and light cheese)
• 1 onion (s)
• 1 ½ liter vegetable stock
• Salt and pepper paprika, garlic, etc.
• Paprika powder
• Garlic powder
• Parsley or chives, finely chopped, for garnish

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Instructions

1. Peel, wash and cut the potatoes into medium-sized pieces, wash, peel and slice the carrots. Cut the leek into small slices, divide the broccoli into florets, chop the onions.
2. Fry the minced meat in hot oil in a large pan and season, add the onions and fry everything very vigorously, then set aside. A lot of paprika gives the minced meat a nice color when seared.
3. Put the stock in a sufficiently large saucepan, add the potatoes and carrots and bring the soup to a boil and simmer for about 10 minutes. Then add the leek and broccoli and simmer gently for another 10-15 minutes. Then add the processed cheese, preferably plucking off small pieces, stirring carefully until the cheese has melted. Finally add the seared minced meat to the soup, stir carefully again. Serve sprinkled with parsley or chives!
4. The soup tastes best when it can steep for a few hours. Which processed cheese you choose is a matter of taste. This light cheese is also good for saving calories. In addition to the minced meat, you can also add sliced sausages (roast or just like that) to the soup.