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| Spiced Beef and Sweet Potato Soup with Celery Gremolata |
Preparation time: 15 mins
Cooking time: 1 hour 50 mins
Serves 6
Ingredients:
- 4 Tbsp extra virgin olive oil, plus extra 2 Tbsp
- 350g gravy beef, cut into 2cm cubes
- 1 brown onion, finely diced
- 3 cloves garlic, minced, plus extra ½ clove, finely grated
- 2 sticks celery, stalks thinly sliced, leaves finely chopped
- 2 Tbsp tomato paste
- 1 tsp finely grated ginger
- 1 tsp ground cumin
- 1 cinnamon stick
- 1 tsp ground turmeric
- Pinch dried chilli flakes
- 2 Tbsp honey
- 200g sweet potato, peeled, cut into 1cm pieces
- 400g can chopped tomatoes
- ½ cup pearl barley
- 1.5L chicken stock
- 1 dried bay leaf
- ¼ cup flat-leaf parsley leaves, finely chopped
- Finely grated zest and juice of ½ lemon
- Sea-salt flakes and freshly ground black pepper, to season
Directions:
- Heat 2 Tbsp of the oil in sa large, heavy-based saucepan over a high heat. Add beef and cook, stirring occasionally, for 10 minutes or until well browned. Set aside on a plate.
- Put 2 Tbsp oil, onion, garlic and celery sticks in same pan. Cook, stirring occasionally, over a medium heat for 5 minutes or until onion is soft. Stir in tomato paste, ginger, cumin, cinnamon, turmeric, chilli and honey, cooking for 1 minute or until it begins to stick to base of pan.
- Return beef to the pan with sweet potato, tomatoes, barley, stock, 750ml water and bay leaf, then bring to a simmer. Cook for 1½ hours or until barley is tender and beef is falling apart.
- Meanwhile, to make celery gremolata, put ¼ cup of the celery leaves in a medium bowl, discard the remaining. Stir in parsley, lemon zest and juice, the extra 2 Tbsp oil and extra garlic, and season.
- Ladle soup into serving bowls and serve topped with celery gremolata.
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