Warm up your autumn: Quick leek and meat soup recipe

Soup with meat and vegetables works perfectly as an autumn one-pot dinner. It contains everything you need to replenish your energy after the first half of the day and gain strength for an effective afternoon. Velvety in texture, fragrant with turmeric, and slightly sweet, leek soup with meat will win the heart of your entire family.

The easiest way to prepare soup quickly is to use ready-made broth in a jar. In shops, you'll find vegetable broth with a very good composition—without monosodium glutamate, based on root vegetables with sunflower oil and cornflour. For 1 litre of water, you need 3 tablespoons of broth.

If you prefer to prepare the broth yourself, do it anytime. Divide the cooked and cooled essence into portions. Pour into airtight containers or resealable bags suitable for storing food at low temperatures. Homemade broth can be stored in the freezer for up to 3 months.

Write the date on the packaging and replenish your stock when it runs low. Ready-made vegetable broth is an essential item in every kitchen.

Preparing soup based on minced meat is incredibly simple. You only need a few ingredients.

Ingredients:

• 250 grams of minced 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 paprika,
• 50 grams of 18% cream.

Preparation:

1. Heat olive oil and a tablespoon of butter in a pot. Sauté the minced meat, then add the 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 minced meat. Just replace the cream with tomato purée and the turmeric with cumin. This combination not only warms and fills you up but also stimulates the senses with its unique aroma.

We also have something warming 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 200 grams of lentils. Cook until tender for 20 minutes.