Healthy Eating

Light Bites & Snacks

Starters

Main Courses

Deserts & Puddings

Winter Beef & Vegetable Soup

What you need:

• 60g pearl barley
• 1.2 litres of fresh beef stock
• 1 tsp dried mixed herbs
• 225g lean rump or sirloin beef
• 1 large carrot (diced)
• 1 leek (shredded)
• 1 medium onion (chopped)
• 2 sticks of celery (thinly sliced)
• Salt & pepper
• 2 tbsp fresh parsley (roughly chopped)

Cooking Directions:

Place the pearl barley in a large saucepan. Pour over the fresh beef stock and add the mixed herbs.

Bring this mixture to the boil, cover and simmer for 10 minutes.

Trim any fat from the beef and chop the meat into thin strips.

Now go back to the pan and using a flat ladle, skim away any froth that has risen to the top of the stock.

Next add the chopped beef, carrot, leek, onion and celery to the saucepan.

Bring the mixture back to the boil, cover and simmer for about 20 minutes or until the meat and vegetables are tender.

Once again, remove any froth that has risen to the top of the soup. Then quickly blot the surface with absorbent kitchen paper to remove any fat.

Season with salt and pepper.

Then ladle the soup into warm bowls and sprinkle with the freshly chopped parsley.

Serve the Winter soup with a wholemeal bread roll (perfect for dipping) or lightly toasted bread.

Alternatively…

This tasty low fat soup can also be made using lean lamb or pork fillet.

For vegetarians, you can substitute the beef and beef stock for vegetable stock. Before serving, why not stir in 175g of drained and diced bean curd (tofu).

If you want to turn this great little starter into a more hearty meal, simply throw in a selection of your favourite root vegetables such as swede, parsnip or turnip.