Name: Beef, fennel and vegetable soup
Cook time: 120 min
Total time: 120 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 500 gram chuck steak, cut into 2cm pieces; 1 medium (150g) brown onion, chopped coarsely; 2 baby (260g) fennel bulbs, sliced thinly; 2 medium (240g) carrots, chopped coarsely; 4 clove garlic, chopped finely; 2 teaspoon ground cumin; 2 teaspoon ground coriander; saffron threads; chilli flakes, optional; 4 cup (1 litre) water; 4 cup (1 litre) beef stock; 400 gram can diced tomatoes; 400 gram can chickpeas drained, rinsed; 3/4 cup (90g) frozen baby peas; 1 cup loosely packed fresh coriander leaves

Ingredients

1 tablespoon olive oil

500 gram chuck steak, cut into 2cm pieces

1 medium (150g) brown onion, chopped coarsely

2 baby (260g) fennel bulbs, sliced thinly

2 medium (240g) carrots, chopped coarsely

4 clove garlic, chopped finely

2 teaspoon ground cumin

2 teaspoon ground coriander

saffron threads

chilli flakes, optional

4 cup (1 litre) water

4 cup (1 litre) beef stock

400 gram can diced tomatoes

400 gram can chickpeas drained, rinsed

3/4 cup (90g) frozen baby peas

1 cup loosely packed fresh coriander leaves

Method

1.Heat half the oil in a large heavy-based saucepan; cook beef, until browned.

2.Add onion, fennel, carrot and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add the water, stock and tomatoes; bring to the boil. Reduce heat; simmer, covered, for about 1 1/2 hours or until beef is tender. Stir chickpeas and peas into soup, and simmer for a further 5 minutes.

3.Serve the soup sprinkled with the coriander leaves.

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Ingredients

Method

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