This recipe first appeared in Woman’s Day.
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Ingredients
Bread and kale topping
Method
1.Preheat oven to moderate, 180°C. Line an oven tray with baking paper.
2.In a large saucepan, heat oil on high. Sauté beef for 4-5 minutes until browned. Add onion, carrot, celery and spices. Cook, stirring, for 4-5 minutes until golden.
3.Stir in chicken stock. Bring to the boil and cook, covered, for 1 hour. Mix in kumara and chickpeas. Cook for 25-30 minutes until tender. Season.
4.For the bread and kale topping: In a frying pan, melt butter on high. Fry bread, tossing, for 4-5 minutes until crunchy. Add kale and cook for 1-2 minutes until wilted. Season. Drain on a paper towel.
5.Stir parsley through soup. Serve with bread topping.
Note
- Replace kumara with chopped pumpkin, if preferred.