Balanced 'Sunday Roast' Beef and Veggie Soup

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs onion
• 1pcs carrot
• 300g beef stir-fry
• 50g tomato paste
• 15g rich gravy powder
• 5g mint and garlic seasoning
• 2pcs wholemeal bread rolls
• 150g peas
• 15ml olive oil
• 10ml worcestershire sauce

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Crush or finely chop the garlic. Finely chop the onion. Slice the carrot into rounds.
2. Step 2 — Brown beef
   Separate the beef stir-fry. Heat 1 tsp olive oil in a medium saucepan over high heat until very hot (see Kitchen 101). Cook the beef for 1-2 mins until browned. Remove from the pan. Heat 2 tsp olive oil in the pan over medium-high heat. Cook the onion and carrot, stirring, for 4-5 mins until softened.
3. Step 3 — Simmer soup
   Add the garlic and half the tomato paste* to the onion mixture and cook for 30 secs or until fragrant. Add the gravy powder, mint and garlic seasoning, 2 tsp worcestershire sauce and 750ml (3 cups) water and bring to a simmer. Reduce the heat to medium and simmer for 7-8 mins until the carrot is tender.
4. Step 4 — Warm rolls
   Meanwhile, put the rolls on an oven tray and bake for 5 mins or until warmed through and crusty.
5. Step 5 — Serve up
   Add the peas and beef to the soup and cook for 2-3 mins until the peas are tender and the beef is warmed through. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the soup among bowls. Serve with the crusty rolls and enjoy!
6. Step 6 — Kitchen 101
   Ensuring the pan is really hot before adding the beef prevents it from stewing and gives it a nice browned finish.

Allergens

Fisch, Sojabohnen, Sulfit, Gluten, Wheat