Morrocan Beef Soup...

This recipe is one of my favourites! It is a variation of a soup I first tasted in a cute little alley way in Melbourne. I serve this one with fresh baby spinach, some cheese and a huge chunk of crusty bread. A real winter warmer!!

you'll need:
serves 10

250gms diced beef
2 carrots
2 small zuchinnis
1/2 cauliflour
1 red onion
1tbsp minced garlic
1tsp minced ginger
1 can of lentils
2 tbsp turmuric
1 tbsp ground cumin
2 vegetable stock cubes
2L of water
1 cup of passata
chilli (fresh or flakes) to taste
salt and pepper to taste.
Fresh spinach and thick crusty bread to serve.


How to:

1. dice up the carrots, zuchinni, cauliflower and onion
2. fry off with the olive oil, garlic and ginger. brown well.

3. throw in and brown the beef, then add the turmuric, cumin and stock cubes and fry for 30 seconds. add the lentils and water and stir well.

4. add the passata and chilli, salt and pepper to taste and simmer for 20-30 minutes.

5. serve with thick crusty bread and some baby spinach on top.

ENJOY!