Chilli soup with mince

Name: Chilli soup with mince
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 spring onions (approx. 70 g); 1 (150 g) small zucchini; 1 medium onion; 1/2 tsp (3 g) Oil; 80 g Beefsteak mince, salt (minced meat); 400 g chunky tomatoes (on the package); 1/2 TEASPOON clear broth (instant); 1 small bay leaf; 7-10 Tbsp some cinnamon and star anise, pepper; 1 disc (50 g) Wholemeal bread

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

2 spring onions (approx. 70 g)
1 (150 g) small zucchini
1 medium onion
1/2 tsp (3 g) Oil
80 g Beefsteak mince, salt (minced meat)
400 g chunky tomatoes (on the package)
1/2 TEASPOON clear broth (instant)
1 small bay leaf
7-10 Tbsp some cinnamon and star anise, pepper
1 disc (50 g) Wholemeal bread

Directions

1
Clean, wash and chop the spring onions and zucchini. Peel onion, wash chilli and remove seeds. Chop both finely
2
Heat the oil in a pot. Sauté the onion until transparent. Add minced meat and fry until crumbly. Add vegetables and fry. Season with chili and salt
3
Deglaze with 1/8 l water and tomatoes, bring to the boil. Add broth, bay leaf, possibly cinnamon and aniseed. Simmer covered for about 20 minutes. Season to taste with salt and pepper. Add bread
4
Attention grease trap! Up to 35 g fat can be hidden in 100 g minced meat. Beefsteak mince/tatar with max. 6 g fat and poultry mince with approx. 1 g fat per 100 g are suitable for light cuisine. The latter can be ordered from the butcher