Hack – Chili Soup with Leek
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 vegetable onion (s)
- 1 tablespoon oil
- 750 g minced meat, mixed
- 1 tablespoon tomato paste
- 2 tablespoon flour
- 0.5 liter ½ vegetable stock
- 2 large cans tomato (s)
- 4 bay leaves
- 2 sticks cinnamon
- 4 star anise
- 1 chilli pepper (s)
- 1 leek
- 2 zucchini
- salt and pepper
- 3 tablespoon vinegar (sherry vinegar)
Print Recipe
Pin Recipe Instructions
- Dice the onions. Heat the oil. Fry the onions in it. Add the mince and fry. Add tomato paste and flour and sauté briefly. Then deglaze with the broth. Add tomatoes. Add the bay leaf, cinnamon, star anise and chilli. Bring everything to the boil and simmer for about 15 minutes.
- Cut the leek into rings. Dice the zucchini. Add the leek to the soup and cook for another 5 minutes. Season with salt, pepper and vinegar. Serve the soup. Baguette tastes good with it.
- Extra tip:
- If you want the soup spicier, finely chop the chilli pepper and cook it with the seeds in the soup.
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