Quick and hearty: Whip up leek soup with meat in 40 minutes

Soup with meat and vegetables is perfect as a fall one-pot dinner. It has everything you need to recharge after a busy morning and power through the afternoon. With its velvety texture, fragrant turmeric aroma, and slightly sweet taste, leek soup with meat will become a family favorite.

The simplest way to prepare soup in a hurry is by using ready-made broth in a jar. Look for vegetable broth with a wholesome composition—without monosodium glutamate—made from root vegetables, sunflower oil, and corn starch. For every quart of water, you'll need 3 tablespoons of broth.

If you'd rather prepare the broth yourself, you can do it in advance. Divide the cooked and cooled broth into portions. Store it in airtight containers or freezer-safe zip-lock bags. Homemade broth can be frozen for up to 3 months.

Be sure to label the storage bags with the date and replenish your stock when it's running low. Ready-made vegetable broth is a staple in every kitchen.

Making soup with ground meat is incredibly straightforward. You'll just need a few ingredients.

Ingredients:

• 9 ounces of ground pork shoulder or ham,
• 1 tablespoon of olive oil,
• 1 tablespoon of butter,
• 1 medium-sized leek,
• 1 quart of broth,
• 14 ounces of potatoes,
• half a teaspoon of turmeric,
• half a teaspoon of sweet ground paprika,
• 2 ounces of 18% cream.

Preparation:

1. Heat olive oil and butter in a pot. Sauté the ground meat, then add the finely chopped leek. Cover with a lid and let it simmer on low heat for 10 minutes.
2. After 10 minutes, add the broth, turmeric, and sweet paprika. Add the peeled and diced potatoes. Let it cook for another 15 minutes, then finish with the cream.

You can make tomato soup with ground meat in a similar way. Swap the cream for tomato puree and replace the turmeric with cumin. This combination will warm and fill you and tantalize your senses with its unique aroma.

For vegetarians, we recommend tomato soup with lentils. Unlike other legumes, red or green lentils shouldn't be soaked beforehand. Simply rinse them and add them directly to the broth. For 1 quart of broth, use 1 cup of lentils. Cook until tender, about 20 minutes.