Immune-friendly recipe for 2 - 3 people, takes only 20 mins; recipe has rapeseed oil, onion, garlic clove, beef, caraway seed, smoked paprika, chopped tomato, beef stock, sweet potato, green pepper, yogurt and parsley.
Beef goulash soup
Course: Immune-friendly
Servings
2 - 3
servings
Prep time
15 mins
Ingredients
- Yogurt: 150g pot natural bio yogurt
- Beef: 200g extra lean stewing beef, finely diced
- Garlic Clove: 3 garlic cloves, sliced
- Onion: 1 large onion, halved and sliced
- Smoked Paprika: 2 tsp smoked paprika
- Chopped Tomato: 400g can chopped tomatoes
- Parsley: good handful parsley, chopped
- Sweet Potato: 1 medium sweet potato, peeled and diced
- Rapeseed Oil: 1 tbsp rapeseed oil
- Green Pepper: 1 green pepper, deseeded and diced
- Caraway Seed: 1 tsp caraway seeds
- Beef Stock: 600ml beef stock
Directions
- Heat the oil in a large pan, add the onion and garlic, and fry for 5 mins until starting to colour. Stir in the beef, increase the heat and fry, stirring, to brown it.
- Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 mins.
- Stir in the sweet potato and green pepper, cover and cook for 20 mins more or until tender. Allow to cool a little, then serve topped with the yogurt and parsley (if the soup is too hot, it will kill the beneficial bacteria in the yogurt).
