Potato soup with leek, carrot & meatballs
Potato soup with leek, carrot & meatballs
523kcal Per person
27g Protein
43g Carbs
27g Fat
8g Fiber
Ingredients
- 6 ounces potato (168 g)
- 1 carrot
- 1 leek
- 1 clove garlic (5 g)
- 3 ounces 96% lean ground beef (84 g)
- 1 ½ teaspoon thyme, dried (3 g)
- 1 teaspoon paprika (ground spice) (2 g)
- 1 ½ tablespoon olive oil (23 ml)
- 15 fluid ounces water (450 ml)
- ½ cube vegetable bouillon
- 3 tablespoons yogurt, nonfat (45 ml)
Preparing this recipe
- Peel the potatoes and carrot. Cut the potatoes into large cubes and the carrot into half slices. Slice the leek into rings and rinse in a colander with cold water. Press the garlic clove.
- In a small bowl, mix the ground meat with some pepper, salt, thyme and paprika powder. Knead together and form small meatballs with your hands.
- Heat half of the oil in a soup pot. Sauté the garlic for a minute. Add the leek and cook for another minute. Add the potatoes and carrot to the pot along with the water and bouillon cube. Bring to a boil and let it simmer over low heat for about 15 minutes until the potatoes and vegetables are tender.
- Heat the other half of the oil in a frying pan. Brown the meatballs briefly on all sides. Then add them to the soup along with the cooking cream in the last 5 minutes and let them cook through in the soup.
- Serve the soup in a large bowl.
Tip van FitChef
Serve the soup with some fresh parsley or cilantro.
