Tasty beef soup

Serves: 4

Time to make: 6 hrs 25 mins

Hands-on time: 25 mins

Ingredients

4 teaspoons olive oil
400g lean beef, cut in small pieces
spray oil
2 onions, sliced
2 parsnips, peeled, chopped
2 carrots, peeled, chopped
1 swede, peeled, chopped
1 cup diced pumpkin
2 cloves garlic, minced
3 tablespoons tomato paste
1 bouquet garni (see tip)
1-2 teaspoons dried red chilli flakes (optional)
1 cup white wine
3 cups salt-reduced liquid beef stock made with 3 cups water and 2 teaspoons salt-reduced beef stock powder
100g vermicelli noodles

Instructions

Stay Awake

1 Turn slow cooker on to low. Heat a non-stick pan with oil and brown beef in batches. Place in slow cooker. Brown onions in pan with a little oil spray. Add to slow cooker.

2 Place all the remaining ingredients except noodles in slow cooker. Stir well. Cook on low for 5-6 hours. Mix well. Season.

3 Cook noodles following packet directions and add to pot for the final 10 minutes. Serve soup garnished with chopped fresh parsley if preferred.

Variations

The chilli flakes give this soup a little kick. Omit chilli flakes for a less spicy taste.
Make it gluten free: Check tomato paste, stock and noodles are gluten free.

HFG tip

Find the bouquet garni — a tea-bag sachet of mixed dried herbs — in the dried herbs section at the supermarket.

Nutrition Info (per serve)

Calories 422 cal

Kilojoules 1760 kJ

Protein 27 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 16 g

Dietary fibre 7 g

Sodium 400 mg

Calcium 110 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.