Name: Tom Nelson’s Spicy Beef Soup
Yield: Serves 6
Cuisine: British
Ingredients: 2 dessertspoonfuls of curry paste; 2 x 400 g tins of chopped tomatoes; 1 litre beef stock; 2 dessertspoonfuls of tomato purée; Sour cream and fresh coriander, to serve; 2 fat carrots, peeled and chopped; Olive oil; 1 fat courgette, trimmed and chopped; 2 red peppers, trimmed and chopped; 1 red chilli, trimmed and finely chopped; 1 kg diced beef; A 2.5 cm chunk of fresh ginger, peeled and finely chopped; 4 garlic cloves, peeled and finely chopped; 1 onion, peeled and chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

This is one of Tom’s favourite recipes using his excellent Highland beef. It is more thin stew than soup. He likes to use stewing or shin beef diced.

Ingredients

1 onion, peeled and chopped
2 fat carrots, peeled and chopped
2 red peppers, trimmed and chopped

Method

Sauté the first four ingredients in a little oil in a large heavy saucepan (or casserole dish with lid), then add the garlic, ginger and chilli and continue to sauté gently for a minute. Remove with a slotted spoon and add the beef, in batches, using a little more oil. Season with salt and pepper. Brown the meat then remove it with a slotted spoon. Add the curry paste to the pan (and a dash mor

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