Vegetable beef soup

This hearty vegetable beef soup is a one-pot wonder made with tender beef cubes, root vegetables, and a rich oxtail-flavoured broth. It's filling, flavourful, and perfect for cold nights when you need something wholesome and warm.
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Course brunch, Dinner, Lunch, Soup

Ingredients
  

  • 150 g Carrot
  • 90 g Turnip and/or Parsnip
  • 120 g Potato
  • 60 g Sweet Potato
  • 60 g Onion
  • 42 g Celery
  • 48 g Leek
  • Parsley
  • 500 g beef stewing cubes cut into bite-size pieces
  • 2 tbsp oil for browning
  • Salt & black pepper to taste
  • 1 packet oxtail soup powder
  • 1.2 litres water or enough to cover everything
  • 1 tsp paprika or mixed herbs optional

Instructions
 

  • Heat the oil in a large pot over medium-high heat. Add the beef cubes and season generously with salt and pepper. Brown the meat well on all sides.
  • Once the beef has a nice sear, add the full bag of soup mix. Stir to combine and let it sauté for 3–4 minutes to release the aromas.
  • In a jug, mix the oxtail soup powder with water until dissolved. Pour the mixture into the pot, stirring well to coat all the beef and vegetables.
  • Bring the pot to a boil, then reduce the heat to low. Simmer gently for 45–60 minutes, or until the beef is tender and the vegetables are soft.
  • Taste and adjust seasoning if needed. Serve warm, garnished with extra parsley if you like. Serve with bread

Notes

Instead of buying all the separate ingredients you can buy a 600g Country Style Soup Mix or something similar 
For a richer broth, replace 1 cup of water with beef stock or add a spoonful of tomato paste before simmering.
Keyword Vegetable beef soup