Carrot and Coriander Soup
A deliciously healthy lunch, carrot and coriander soup also works perfectly as a small party appetis...
500g grass-fed chuck steak - diced
1 Tbs ghee
2 brown onions – peeled and roughly chopped
2 garlic cloves – peeled and roughly chopped
1 large red capsicum – sliced
2 Tbs paprika
2 tsp caraway seeds
400g of tin tomatoes
1/3 cup passata
500mL bone broth/stock
1/2 bunch parsley – roughly chopped
In a large fry pan or saucepan heat the fat on medium heat.
Add the onion and garlic until softened.
Turn the heat to high and add the chuck steak.
Brown off the meat before adding capsicum, toms, passata, broth and spices.
Reduce the heat, pop on the lid and cook for further 90 minutes or until beef is tender.
Remove from the heat and serve.
Credits: Scott Gooding - Reconditioned.me
Photo Credits: Scott Gooding Project