Cauliflower cream soup with meatballs

Name: Cauliflower cream soup with meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Potatoes; 1/2 (approx. 500 g) Head Cauliflower; 1 l Vegetable broth; 250 g mixed minced meat; 2-3 TABLESPOONS Breadcrumbs; 1 TEASPOON medium hot mustard; 2 TEASPOONS Tomato ketchup; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TABLESPOON Oil; 100 g Cream processed cheese; 7-10 Tbsp Curry Powder; 1/4 collar Chives

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Potatoes
1/2 (approx. 500 g) Head Cauliflower
1 l Vegetable broth
250 g mixed minced meat
2-3 TABLESPOONS Breadcrumbs
1 TEASPOON medium hot mustard
2 TEASPOONS Tomato ketchup
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TABLESPOON Oil
100 g Cream processed cheese
7-10 Tbsp Curry Powder
1/4 collar Chives

Directions

1
Peel, wash and chop the potatoes. Clean, wash and cut the cauliflower into florets. Boil up the stock. Cook the cauliflower for about 10 minutes, remove with a skimmer. Cook potatoes in the broth for about 15 minutes
2
In the meantime, knead the minced meat, breadcrumbs, mustard, ketchup, salt and pepper. Form approx. 16 balls from the minced meat mixture. Heat the oil in a pan. Fry the meatballs for about 5 minutes while turning them over.
3
Take the pot of potatoes off the heat. Add half the cauliflower again. Puree both in the broth with a hand blender. Bring to the boil again. Stir in cheese and let it melt. Season soup with curry, salt and pepper. Add the rest of the cauliflower and warm up briefly
4
Wash the chives, shake dry and cut into fine rolls. Fill the soup into small bowls, spread meatballs and chives on top