Quick and hearty: Whip up leek soup with meat in 40 minutes

Soup with meat and vegetables is perfect as a fall one-pot dinner. It has everything you need to regain energy after the morning and recharge for an effective afternoon. Velvety in texture, fragrant with turmeric, and slightly sweet, leek soup with meat will win over the whole family.

The easiest way to prepare soup quickly is by using pre-made broth. In stores, you'll find vegetable broth with a good composition—without monosodium glutamate, based on root vegetables with sunflower oil and corn starch. For 1 litre of water, you need 3 tablespoons of broth.

You can do so anytime if you prefer to make the broth yourself. Divide the cooked and cooled broth into portions. Store it in airtight containers or zip-lock bags suitable for freezing. Homemade broth can be kept in the freezer for up to 3 months.

Label the date on the packaging and replenish your stock when it runs low. Ready-made vegetable broth is a staple in every kitchen.

Preparing soup with ground meat is incredibly simple. You only need a few ingredients.

Ingredients:

• 250 grams of ground pork shoulder or ham,
• 1 tablespoon of olive oil,
• 1 tablespoon of butter,
• 1 medium-sized leek,
• 1 litre of broth,
• 400 grams of potatoes,
• half a teaspoon of turmeric,
• half a teaspoon of sweet ground paprika,
• 60 millilitres of 18% cream.

Preparation:

1. Heat olive oil and butter in a pot. Sauté the ground meat, then add finely chopped leek. Cover with a lid and let it simmer on low heat for 10 minutes.
2. After this time, add the broth, turmeric, and sweet paprika. Add the peeled and diced potatoes. Leave for another 15 minutes and finish with the cream.

Similarly, you can make tomato soup with ground meat. Just replace the cream with tomato purée and the turmeric with cumin. This combination will warm and fill you up and stimulate the senses with its unique aroma.

We also have a warming option for vegetarians—tomato soup with lentils. Unlike other legumes, red or green lentils do not require soaking beforehand. Just rinse them, and you can pour them directly into the broth. For 1 litre of broth, you need 250 millilitres of lentils. Cook until tender for 20 minutes.