Hearty spiced beef & vegetable soup with kale
Serves 4 Cost per serve $5.10 Hands-on time 15–20 min Cooking time 20 min
dairy free 1 tablespoon olive oil 400g lean beef eye fillet,
cut into 2cm pieces 2 teaspoons curry powder ½ teaspoon ground cinnamon 1 tablespoon reduced-salt
tomato paste 75g cherry tomatoes, halved 150g carrot, cut into 2cm pieces 150g zucchini, cut into
2cm pieces 1 litre reduced-salt beef stock 75g torn kale leaves ²⁄³ cup hoummos 1 cup coriander sprigs 1 Heat the olive oil in a large saucepan over high heat. Add the beef in two batches and cook for 2 minutes each, or until golden. Transfer beef to a bowl and cover to keep warm. 2 Reduce the heat to medium; add curry powder, cinnamon, tomato paste, tomatoes, carrot and zucchini to the pan. Cook, stirring, for 2 minutes, or until mixture is fragrant. Add stock and cook the vegies, partially covered and stirring from time to time, for 10 minutes, or until the liquid has reduced slightly. 3 Remove from heat. Return the beef and any juices to the pan, and stir in the kale until wilted. Season soup to taste with cracked black pepper, then serve topped with hoummos and coriander. Note Ladle the cooled soup into airtight containers and store in refrigerator for up to two days, or freeze for up to three months. Thaw in the refrigerator overnight, then reheat and serve. Serving suggestion For an extra 6g carbs per serve, add 160g (40g per person) drained and rinsed canned chickpeas to the soup before serving.