members recipes

I don´t know whether to call this a soup or a stew, but it´s gorgeous for ugly days when it´s cold, wet and windy outside. It doesn´t take a lot of time, warmed up the next day it tastes even better! I love to serve this with slices of toasted hearty bread.

Ingredients
500 g minced meat (beef)
1 leek, chopped in thin slices and washed
2 cloves of garlic, chopped
ginger, peeled and chopped (about the size of twice a hazelnut)
750 ml broth
app• 3 tbslp olive oil
1 tblsp tomato puree, concentrated
salt
pepper
200 g soft cheese (with herbs)
marjoram

Method
Prepare all the veg, the ginger and garlic.

Heat the olive oil up gently, add the minced meat and roast it, all the time stirring it.

As soon as it doesn´t look raw anymore and most of the moisture has dissolved, add the tomato purree, garlic and ginger and roast for another minute.

Season with a little salt and pepper, add some marjoram.

Now add the leek and let it sweat for one or two minutes.

Add the broth and cook gently until the leek is beginning to soften (depends on how soft you want it), just make sure the minced meat is done.

Add the soft cheese, leave it for another minute, then (if necessary), season with salt and pepper.

Serve with toasted slices of bread.