White Cabbage – Leek – Cheese Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ head white cabbage
- 1 leek
- 250 g minced meat, mixed
- 200 g processed cheese
- 200 g processed cheese, herbs
- 3 cloves garlic
- salt and pepper
- Paprika powder
- Caraway powder
- 500 g veetable broth
- 125 ml milk
- olive oil
Print Recipe
Pin Recipe Instructions
- Cut the white cabbage and leek into bite-sized pieces. Heat the olive oil in a pan and sweat the white cabbage with the leek on medium heat until the cabbage has taken on a bit of color, add the finely chopped garlic and simmer briefly, then deglaze with the stock.
- Fry the minced meat in a pan until crumbly, add to the cabbage and simmer. Add the milk and cheese and simmer until the cheese has dissolved and the soup has reached the desired consistency, possibly add a little more milk and stir from time to time. To taste.
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