Cheese and Beef Soup

Cold and rainy November weather calls for a hot soup.  Ground beef and highly processed cheese are going well together.

To balance all of that out, lots of vegetables went in the soup too. They were all of the light color variety. I have enough of them in my fridge.

Adding 2 small potatoes helped with binding the soup. I had some Italian bread from the day before. Ripping it apart and tossing it in the soup at the table made the soup even more comforting.

Recipe for 2:

200 g ground lean organic beef

3 shallots, 1 spring onion

750 ml veg stock homemade

2 small potatoes, 3 Asian long beans, 2 celery stalks, 1 chickory, 

1 tbsp butter, 1 tsp oil

Salt, pepper, chili, safflor, paprika

Day old bread

Start the beef in butter and oil and let it crumble and get a very good color. Add the onions and sauté them 3 more min with the beef.

Get the stock in and add all veggies. Season and let it cook until the veggies are soft. Take a stick blender and make a coarse blend.

Eat