Low-fat Minced Leek Soup with Cream Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 400 g minced meat, mixed
- 400 ml water
- 500 g leek, cut into thin rins
- 1 tablespoon oil
- 200 g cream cheese (5% fat)
- 80 g couscous
- Vegetable broth, grains or salt
- pepper
Print Recipe
Pin Recipe Instructions
- Fry the minced meat in the oil, add the leek and fry with it. Pour approx. 400 ml of water on top, add the couscous and the granulated broth or salt and simmer for approx. 15 minutes.
- Stir in the cream cheese and let it melt, season to taste. Possibly add water, depending on whether you prefer the soup more liquid or thicker.
- This is my low-fat and processed cheese-free version of the classic minced meat and leek cheese soup, the whole pot has approx. 1600 kcal, with 5 servings one serving has 320 kcal.
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