About the Recipe
There's something wonderfully comforting about a hearty beef soup, isn't there? But this isn't just any old soup – this chunky beef beauty is absolutely packed with nutrients that'll have your body doing a little happy dance!
Let's talk about what makes this recipe such a winner for your health. First up, that beautiful grass-fed beef is giving you a brilliant hit of protein to keep you satisfied and your muscles happy. It's also loaded with iron (perfect for energy levels) and B vitamins that support everything from your brain function to your metabolism.
Now, here's where it gets really exciting – the bone broth! This liquid gold is like a hug for your gut. It's rich in collagen and amino acids that support digestive health, joint function, and even your skin. Plus, it adds such incredible depth of flavour!
Then we've got our veggie superstars. The carrots bring beta-carotene for your immune system and eye health, while the zucchini adds fibre and antioxidants without weighing things down. That celery? It's brilliant for hydration and contains compounds that may help reduce inflammation. And don't even get me started on garlic and onions – these flavour powerhouses are fantastic for heart health and immune support!
The passata and tomato paste aren't just there for that gorgeous rich colour – they're packed with lycopene, a powerful antioxidant that loves looking after your heart and cells. And finishing it all off with fresh parsley? That's your vitamin K, vitamin C, and a lovely fresh note to brighten everything up.
Best of all? It comes together in just 35 minutes, making it perfect for those busy weeknights when you want something wholesome without the fuss.
Ingredients
1 tbsp coconut oil or Ghee
400g beef steak, cut into 1cm cubes
1 onion, diced
2 garlic cloves, chopped/crushed
1 carrot, peeled & diced
½ zucchini, diced
1 celery stick, diced
400g passata
1 tbsp tomato paste
2 cups beef bone broth
1 tsp paprika (optional)
1 pinch cayenne (optional)
Salt & pepper to taste
1 large handful parsley, chopped
Preparation
1. Heat oil in a heavy bottom casserole dish or saucepan over a low heat.
2. Add the beef cubes and turn often until browned, then set aside.
3. In the same dish/pan sauté the onion and garlic for 1-2 minutes, stirring often.
4. Add the chopped carrot, sauté for 1-2 minutes, stirring often.
5. Add the zucchini and celery, sauté for 1-2 minutes, stirring often.
6. Add the spices and salt and pepper if using and stir in.
7. Add the passata, tomato paste and bone broth, and stir in.
8. Simmer for 10-15 minutes until the carrots are tender.
9. Add in the parsley, stir though, remove from the heat and serve.