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🍽️ Hearty Minced Meat Soup with Leek and Corn

408 kcal · 30 min · 4 servings

Hearty Minced Meat Soup with Leek and Corn Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the parsley thoroughly and shake it dry.
  2. 2. Pluck the parsley leaves from the stems and place them in the mixing container.
  3. 3. Chop the leaves using the measuring cup in the mixing container for one second on the Turbo setting.
  4. 4. Transfer the chopped parsley to a separate bowl and set it aside.
  5. 5. Clean the leek and wash it.
  6. 6. Slice the white to light green part of the leek into thin rings.
  7. 7. Peel the onion and cut it into quarters.
  8. 8. Place the onion quarters into the mixing container.
  9. 9. Chop the onions using the measuring cup in the container for one second on the Turbo setting.
  10. 10. Use a spatula to push the onion pieces down from the inner wall of the container.
  11. 11. Add olive oil.
  12. 12. Sauté the onions without the measuring cup for three minutes on the sauté setting.
  13. 13. Add the sliced leek rings.
  14. 14. Simmer the leek without the measuring cup for two minutes on the sauté setting.
  15. 15. Add the minced pork (Mett) and the minced meat.
  16. 16. Cook the meat without the measuring cup for five minutes on the sauté setting.
  17. 17. Add the lukewarm vegetable broth.
  18. 18. Add the rinsed and drained corn.
  19. 19. Add the cream.
  20. 20. Add the bay leaf.
  21. 21. Season the soup with salt and pepper.
  22. 22. Cook the soup without the measuring cup for twenty minutes on Speed 1, counter-clockwise, and 100 degrees Celsius.
  23. 23. Place the cooking insert on the lid as a splash guard.
  24. 24. Remove the bay leaf after cooking.
  25. 25. Add about two-thirds of the chopped parsley.
  26. 26. Stir in the parsley using the measuring cup in the container for five seconds on Speed 2, counter-clockwise.
  27. 27. Serve the soup in deep bowls.
  28. 28. Garnish the soup with the remaining parsley.

Nutrition per serving