Beef, barley and pumpkin soup


Ingredients 15
Servings 5
Time

Ingredients

  • 15
    ml
    olive oil
  • 400
    g
    beef shin
  • flour for dusting
  • 1
    onion, chopped
  • 2
    cloves garlic, sliced
  • 150
    g
    pumpkin, peeled and chopped (approximately)
  • 2
    whole, fresh chillies
  • 5
    ml
    ground paprika
  • 2
    potatoes, peeled and quartered
  • 350
    g
    courgettes, trimmed and thickly sliced
  • 250
    ml
    barley or brown rice
  • 2
    Litres
    beef stock
  • 125
    ml
    dry white wine
  • 5
    ml
    sugar
  • salt and milled pepper
 

Method

 
Dust beef with a little flour and shake to remove excess. Heat oil in a large pot and gently brown. Add onion and garlic and sauté for a minute or two. Add remaining ingredients, except courgettes, and bring to the boil. Reduce heat, cover and simmer for about 30 minutes. Add courgettes and simmer for a further 20 minutes. Per portion: 954kJ; 34 g carbohydrate; 8 g protein; 5 g fat.
 

Read more on: soup  |  beef  |  shallow-fry
 

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