Name: Hearty winter soup
Prep time: 20 min
Cook time: 145 min
Total time: 165 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 kilogram gravy beef, trimmed, cut into 2cm pieces; 12 shallots (300g), halved; 2 clove garlic, crushed; 2 small parsnips (240g), chopped coarsely; 2 small turnips (300g), chopped coarsely; 2 medium swedes (450g), chopped coarsely; 300 gram piece pumpkin, chopped coarsely; 1 cup (250ml) dry white wine; 3 cup (750ml) beef stock; 3 cup (750ml) water; 1 tablespoon tomato paste; 4 sprigs fresh thyme; 1/3 cup short-cut vermicelli

Hearty winter soup

Serves 4

Prep

20M

Cook

2H 25M

Total

2H 45M

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Ingredients

2 tablespoon olive oil

1 kilogram gravy beef, trimmed, cut into 2cm pieces

12 shallots (300g), halved

2 clove garlic, crushed

2 small parsnips (240g), chopped coarsely

2 small turnips (300g), chopped coarsely

2 medium swedes (450g), chopped coarsely

300 gram piece pumpkin, chopped coarsely

1 cup (250ml) dry white wine

3 cup (750ml) beef stock

3 cup (750ml) water

1 tablespoon tomato paste

4 sprigs fresh thyme

1/3 cup short-cut vermicelli

Method

1.Heat half the oil in large saucepan; cook beef, in batches, until browned.

2.Heat remaining oil in same pan; cook shallots and garlic, stirring, until onion softens.

3.Add vegetables, wine, stock, the water, paste and thyme; bring to the boil. Reduce heat; simmer, covered, 1½ hours, stirring occasionally.

4.Add vermicelli; cook, uncovered, about 10 minutes or until just softened.

Recipe is not suitable to freeze.
Note

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