Cauliflower Soup With Meatballs - cooking recipe

Ingredients

4 cups reduced-sodium vegetable broth
1/2 head cauliflower, chopped
2 None baking potatoes, peeled and chopped
1/2 lb ground beef
2-3 tbsp dry breadcrumbs
2 tsp ketchup
1 tsp Dijon mustard
1 tbsp vegetable oil
4 oz cream cheese
Pinch None curry powder
2 tbsp chopped fresh chives

Preparation

Bring the broth to a boil in a large saucepan. Add the cauliflower and cook for 12-15 mins until tender. Remove using a slotted spoon and set aside. Add the potatoes to the broth and cook for 18-20 mins until tender.
Meanwhile, place the ground beef, breadcrumbs, ketchup and mustard in a bowl and season with salt and pepper. Knead the mixture together until smooth. With slightly wet hands, form the mixture into 16 meatballs. Heat the oil in a large skillet over medium heat, add the meatballs and cook for 6-8 mins, turning, until cooked through.
Return half the cauliflower to the saucepan. Transfer the remaining cauliflower to a blender or food processor and puree until smooth, then add to the saucepan. Bring to a simmer, then stir in the cream cheese until smooth. Stir in the remaining cauliflower, the curry powder and salt and pepper to taste; warm through. Divide the soup among four bowls, top with the meatballs and chives and serve.