Hearty beef and veggie soup

Perfect for a cool autumn day. Serve with crusty Italian bread and grated parmesan cheese.

Servings: 6

Prepping time: 30mins

Cooking time: 2hrs

Ingredients

• 1kg brisket
• 1kg soup bones (opt)
• 3L water
• 1tbs peppercorn
• 6 cloves
• 6 bay leaves
• 3 large carrots
• 2 large onions
• 3 stalks celery
• 2 potatoes
• 2 parsnip
• 1 stalk of leak
• 3 cloves of garlic
• 1/4 of butternut pumpkin
• 1tbs of sugar
• 20g salt
• 10g pepper

Method

1. Cut onions in half, skin on. Heat up frying pan to medium heat and fry face down until golden brown.
2. Bring water, spices (peppercorn, cloves, bay leaves) and pre-fried onion to a boil.
3. Add brisket to water, spices and onion. Simmer for approx 1 hour.
4. remove meat from liquid. Then strain stock through a cheese cloth or strainer. Set stock aside.
5. Heat up 2tbs of oil in the same pot and add all diced vegetables (celery, carrots, potatoes, parsnip, leak, garlic, pumpkin) and saute until fragrant.
6. While veggies are sautéing, dice up cooled brisket.
7. Add strained stock and diced brisket to sauted veggies. Bring back to the boil and simmer for approx 1 more hour until meat softens.
8. Garnish the soup with chopped parsley and enjoy!