Winter Soup

Name: Winter Soup
Yield: Serves 4
Ingredients: 3 large leeks, washed and sliced; 1 cup shredded red cabbage; 8 cups beef stock; 400 grams cooked butter beans; 2 handfuls chopped spinach; 1 cup finely chopped celery; 4 plum tomatoes, chopped; 4 large carrots, chopped; 600 grams beef shin, with bone; 2 cloves garlic, minced; 1 onion, chopped; 2 teaspoons coconut oil

Beef Shin and Vegetable Soup

Preparation info

Serves
4

Difficulty
Easy

Appears in

WHOLE

By Melissa Delport

Published 2018

About

When you’re cooking red meat in a soup, don’t rush it. The longer you cook it the more tender it will become. For soups, I always use meat on the bone because it creates a bone broth base that’s packed with flavour, nutrients and minerals.

Ingredients

2 teaspoons coconut oil
1 onion, chopped
2 cloves garli

Soup
Winter
Gluten-free

Method

In a large saucepan over medium heat, add the coconut oil and onion and fry until translucent. Add the garlic and fry for another 5 minutes. Add the shin to the saucepan and fry until golden brown on all sides. Once the beef is golden brown, add the tomatoes, carrots, celery, cabbage and leeks. Add the beef stock and bring to a simmer.

Simmer for 1½ hours. If the water level gets low, t