Summary

Ingredients

• 400 g minced meat, mixed
• 1 head cauliflower
• 1 liter chicken broth, or meat broth
• 200 ml white wine
• 2 spring onion (s)
• 5 large mushrooms
• 3 carrot (s)
• 5 cloves garlic
• 75 g ribbon noodles, thin
• some butter
• 200 g cream, or cream substitute
• some salt and pepper
• some sunflower oil

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Instructions

1. Fry the minced meat with the cut mushrooms in a pan with sunflower oil, seasoning well with salt and pepper. Take the minced meat and mushrooms out of the pot and set aside.
2. Briefly fry the spring onions in the same saucepan, deglaze with white wine and top up with the chicken stock. Add the cauliflower florets and the chopped carrots, as well as the cream and noodles, and let simmer for about 10-15 minutes. Take a few cauliflower florets and some broth and puree them finely with the garlic. Then add the minced meat back to the soup and bring to the boil again briefly.
3. Season to taste with salt and pepper. Finally add a little more butter, stir and do not bring to the boil.
4. Tip:
5. Also tastes great with broccoli instead of cauliflower.