- 0:10 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Somewhere between a soup and a stew, this one-pot wonder features beetroot, potato and beef fillet.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, sliced
- 1 large potato, peeled, cut into 2cm cubes
- 450g can whole baby beets, drained, roughly chopped
- 3 cups (240g) finely shredded savoy cabbage (about 1/4 small cabbage)
- 1.25L (5 cups) Massel beef stock
- 200g beef fillet, very thinly sliced across the grain
- 4 tablespoons natural yoghurt
- 2 tablespoons chopped chives
Method
- Step 1Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 10 minutes until lightly golden. Add the potato, beetroot, cabbage, stock and some salt and pepper. Bring to the boil, then cover and simmer gently over low heat for 15 minutes or until the potato is tender.
- Step 2Divide the beef slices among 4 warmed soup bowls. Spoon over the hot soup (the heat will lightly cook the beef), then serve topped with yoghurt and chives.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1344 kj
Energy
18g
Fat Total
5g
Saturated Fat
6g
Fibre
19g
Protein
33mg
Cholesterol
1366.29mg
Sodium
12g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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