Mixed Vegetables Beef Soup
This mixed vegetables beef stew is a twist to the standard tomatoes soup, because of all the strange new ingredients - but it’s also packed with more nutrients and straight to the point to prepare. The sweetness of the dates add a kick on every third bite.
As much as I enjoy cooking and eating healthy, I’m honestly not a big fan of chopping. In a dream world, I’d rather someone else does all the chopping and I the cooking, but hey, they say it’s therapeutic. The challenge in this recipe is getting all the ingredients in tiny bits, but after that bridge is crossed, it’s a smooth sailing journey. Enjoy!
4 cloves garlic, crushed and chopped
1 red onion, chopped
1 red Paprika, chopped
1 small fennel, chopped
260g carrots, chopped
230g egg plant, chopped
600g minced beef
140g tomatoes, chopped
160g dates, seed removed
500ml boiling water
2 tbsp olive oil
1 tbsp dried mixed herbs
1. In a large pot on medium heat, heat the olive oil, then sauté the garlic and onions until translucent - about 3 minutes. Add in the beef and mix gently until it becomes sealed and turns from red to dark brown.
2. Throw in the tomatoes and carrots - mix briefly, let it sit for three minutes. Then add the hot boiling water, salt, pepper, herbs, paprika and eggplant.
3. Cover and bring mixture to a boil for 10 minutes, then add the dates and fennel. Adjust the salt and pepper if needed. Then boil for another 10 minutes. And voila! It’s ready.
4. Serve with basmati rice and some fennel.