Hearty Beef and Cabbage Soup

Ingredients

• 1 tbsp suitable oil
• 500 g beef, cut into small cubes
• 1 leek, white part only, thinly sliced
• 2 celery stalks, sliced
• 2 carrots, peeled and sliced (S)
• 2 cups cabbage, shredded
• 1 small clove garlic, finely chopped, if tolerated
• 1 litre homemade veal or chicken stock made with suitable ingredients
• Salt to taste
• Fresh parsley, optional

Method

1. Heat the oil in a large pot over medium heat. Add the beef and brown on all sides. It does not need to be cooked through at this stage.
2. Add the leek and cook for about 3–4 minutes, until softened.
3. Add the celery and carrots and cook for another 3–4 minutes, stirring occasionally.
4. Add the cabbage and cook for a further 5 minutes, until it begins to soften.
5. Add the garlic, if using, and cook for about 1 minute.
6. Pour in the homemade stock and bring to a gentle simmer.
7. Reduce the heat to medium-low, cover and simmer for about 15–20 minutes, or until the beef is cooked through and the vegetables are tender.
8. Season with salt to taste.
9. Serve warm, with a little fresh parsley on top if desired.

Food intolerance note: Use freshly prepared beef and homemade stock made from ingredients you tolerate. For lower amine cooking, fresh meat and prompt cooling or freezing of leftovers may be helpful.