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Spiced beef and sweet potato soup with celery gremolata

An aromatic herby condiment, this gremolata is made with celery leaves. It gives hearty soup an extra flavour hit. - by Better Homes and Gardens
  • 08 Jun 2017
Spiced beef and sweet potato soup with celery gremolata
Andre Martin
Prep: 15 Minutes - Cook: 110 Minutes - Serves 6
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Ingredients

4 Tbsp extra virgin olive oil, plus extra 2 Tbsp

350g gravy beef, cut into 2cm cubes

3 cloves garlic, minced, plus extra ½ clove, finely grated

2 sticks celery, stalks thinly sliced, leaves finely chopped

2 Tbsp tomato paste

1 tsp finely grated ginger

1 tsp ground cumin

1 cinnamon stick

1 tsp ground turmeric

Pinch dried chilli flakes

2 Tbsp honey

200g sweet potato, peeled, cut into 1cm pieces

400g can chopped tomatoes

½ cup pearl barley

1.5L chicken stock

1 dried bay leaf

¼ cup flat-leaf parsley leaves, finely chopped

Finely grated zest and juice of ½ lemon

Sea-salt flakes and freshly ground black pepper, to season

Method

  1. Heat 2 Tbsp of the oil in a large, heavy-based saucepan over a high heat. Add beef and cook, stirring occasionally, for 10 minutes or until well browned. Set aside on a plate.

  2. Put 2 Tbsp oil, onion, garlic and celery sticks in same pan. Cook, stirring occasionally, over a medium heat for 5 minutes or until onion is soft. Stir in tomato paste, ginger, cumin, cinnamon, turmeric, chilli and honey, cooking for 1 minute or until it begins to stick to base of pan.

  3. Return beef to the pan with sweet potato, tomatoes, barley, stock, 750ml water and bay leaf, then bring to a simmer. Cook for 1½ hours or until barley is tender and beef is falling apart.

  4. Meanwhile, to make celery gremolata, put ¼ cup of the celery leaves in a medium bowl, discard the remaining. Stir in parsley, lemon zest and juice, the extra 2 Tbsp oil and extra garlic, and season.

  5. Ladle soup into serving bowls and serve topped with celery gremolata.

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