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Beef & Vegetable soup

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I love soups….. I find soups are great because they always have to tell a story. This soup is another childhood favourite. I have developed the recipe over the years and it is ideal for a cold winter day… This is one of the recipes that the slower you cook the better the result and it always tastes better on the following day.

Ingredients

  • 1 kg prime beef, cut into cubes
  • 200 grams of chopped onions
  • 120 grams of chopped carrots
  • 2 celery stick
  • 200 grams of potatoes chopped in small cubes
  • 2 cloves of garlic
  • 1 small potato and 1 small carrot finely grated
  • 1 small red pepper
  • 1 fresh chili (optional)
  • salt and pepper
  • extra virgin olive oil (about 50ml)
  • fresh lemon (about 2 lemons)

Method 

  1. Start with the beef in a pot and if you are able to get a couple of bones from your butcher with your meat put them also in the pot. 
  2. Cover the meat with fresh cold water (about 2 cm over the meat and bring to a boil. 
  3. At this stage you don’t need to season the meat as it will make it harder to boil. 
  4. You will need to clear all the froth and discard. 
  5. Turn down the heat to gentle simmer and let it cook for at least 2 hours. 
  6. You will need to top up the water from time to time. 
  7. You know it will be ready once the meat becomes tender
  8. At this stage add the onions, the celery, the carrots, the potatoes, the garlic, the pepper and the chili in your pot. 
  9. Season with salt and pepper.
  10. This next bit will give body to your soup. Add a small potato and carrot finely grated.
  11. Now allow your soup to simmer for at least an hour, until all your ingredients are cooked. 
  12. Turn off the heat and pour a generous drizzle of olive oil. If you can get hold of celery leafs also add a generous handful of them at this stage.
  13. Serve in a large bowl and squeeze a bit of fresh lemon to your taste. 
ENJOY

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