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LOW CARB BEEF AND VEGETABLE SOUP

LOW CARB BEEF AND VEGETABLE SOUP

Hierdie is amper n low carb klipsop…dit het begin met ‘n stukkie steak wat op die been agtergebly het en nie genoeg was vir enige ete nie, maar toe sommer in ‘n hele pot sop verander is waarvan 6 mense lekker kon eet! En die sop is ook baie vriendelik…keto/low carb/diabeties en gluten vry! Heerlik vir die koue wintersdae. O ja-en goedkoop😉🙌🏻
  • 1 tablespoon olive oil
  •  50 g butter
  • ½ onion, chopped
  • 1 celery stalk, chopped
  • ½ medium carrot, finely chopped
  • 1 can (375 g) chopped tomatoes
  • 3 beef stock cubes
  • broccoli stalk, peeled and chopped
  • 1 courgette, chopped
  • 100 – 125 g leftover cooked beef (preferably with the bone on)
  • 1 teaspoon each dried rosemary, thyme and paprika
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon red wine vinegar
  • 8 – 10 cups of boiling water
  • salt and pepper
  • 100 ml cream
  • squeeze of lemon

Fry the onion, celery and carrot in the olive oil and butter until softened.
Add the rest of the ingredients (except for the cream and lemon) and simmer for 1 hour.
Remove the bone, partially blitz with an immersion (stick) blender and add the cream.
Simmer for 5 more minutes, add the lemon juice, stir and serve.

Recipe and photo: Ilze Jacobs

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