Vegetable Soup All Sorts
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g broccoli
- 120 g corn
- 2 teaspoons vegetable broth, grainy
- 550 ml water
- 200 g round beef
- 140 g Hokkaido pumpkin (se) (already pitted)
- 2 tablespoon coconut oil or olive oil
- 100 g sheep cheese
- salt and pepper
- 2 tablespoon sour cream
- 100 ml heavy cream or almond cream
- 1 pinch (s) nutmeg
- 1 pinch (s) cinnamon powder
- 1 pinch (s) ground vanilla
Print Recipe
Pin Recipe Instructions
- Chop the broccoli very small, grate finely if necessary and cook with the corn, the water and the grainy vegetable stock for about 5 - 10 minutes (depending on the size).
- In the meantime, finely slice the pumpkin with the skin and fry in a pan with the minced meat and oil. Then salt and pepper. Cut the sheep`s cheese into pieces, add to the soup and puree everything finely. Add the minced meat and pumpkin to the mashed soup and mash a little more (so that small pieces can still be seen). Stir in sour cream, cream and spices and season to taste.
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