Beef and Puréed Vegetable Soup

Name: Beef and Puréed Vegetable Soup
Ingredients: Salt and black pepper; 1 onion, chopped; 3 leeks, trimmed and sliced; 3 tomatoes, skinned and quartered; 2 carrots, chopped; 2 marrow bones, (optional); 2 stalks celery, chopped; 500 g (1 lb) stewing beef; 1–2 aubergines, chopped, salted and drained for ½ hour (optional); 120 g (4 oz) rice, boiled (weight uncooked); 4 tablespoons finely chopped parsley; 3 courgettes, sliced (optional)

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Ingredients

500 g (1 lb) stewing beef
2 marrow bones, (optional)

Soup
Gluten-free

Method

Wash the meat and bones, and put them in a large pan. Cover with 2 to 2½ litres (3½ to 4½ pints) water, bring to the boil over high heat and remove all the scum. Add all the vegetables except the courgette