Hearty spiced beef & veg­etable soup with kale

Healthy Food Guide (Australia) - - RECIPES -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.