30ml olive oil
1 onion, chopped
10ml chopped garlic
3 carrots, peeled and diced
2 stalks of celery, chopped
2 leeks, finely sliced
400g can of chopped tomatoes
1 750ml of beef stock
chopped parsley to serve
Heat the oil in a large pot or pressure cooker and brown the oxtail well. Remove and set aside.
Add the onion, garlic, carrot, celery and leeks to the pot. Cook gently for 15 minutes. Return the oxtail to the pot, and add the tomatoes and stock.
Simmer for 2-3 hours or until the meat falls off the bones.
If you use a pressure cooker then cook for an hour. Cool slightly and remove the oxtail.
Shred the meat from the bones and discard the bones.
Return the meat to the soup and serve sprinkled with chopped parsley.
CAULIFLOWER CHEESE SOUP
700-800g cauliflower, broken
1 large potato, peeled and diced
1 litre of chicken stock
salt and pepper
100g grated cheddar cheese for serving
croutons for serving
chopped chives for serving
Heat the oil in a pot and gently fry the onion until soft. Add the cauliflower, potato, stock, milk and seasoning.
Simmer, covered, for 30-40 minutes until the potatoes are soft.
Cool slightly and puree with a hand blender until smooth.
Serve piping hot with a handful of grated cheese and croutons and sprinkled with chives.
TOMATO AND CHICKPEA SOUP
1 onion, finely chopped
2 carrots, peeled and finely diced
3 stalks of celery, finely chopped
10-15ml harissa paste
30ml tomato paste
1 litre of vegetable stock
400g can of chickpeas, drained and rinsed
15ml brown sugar
coriander for garnishing
Heat the oil and gently fry the onion, carrots, celery and garlic for 15 minutes until soft. Stir in harissa paste, tomatoes, tomato paste, stock and chick peas.
Season with salt, pepper and sugar and simmer, covered, for 30-40 minutes.
About 10 minutes before serving, add the couscous. Serve garnished with coriander.
6 beetroot, washed and trimmed
45ml olive oil
3 stalks of celery, chopped
1 large carrot, peeled and diced
2 potatoes, peeled and diced
1.5 litres of vegetable stock
sour cream to serve
Put the beetroot into a piece of foil. Drizzle with 15ml of the olive oil, wrap to seal and roast at 180°C for an hour until the beetroot is tender. Remove and cool. Peel and dice the beetroot.
Heat the remaining olive oil in a large pot and gently fry the onion, celery and carrots for 15 minutes until tender.
Add the beetroot, potato, stock and seasoning and bring to the boil. Reduce the heat and simmer covered for 40-50 minutes until the potatoes are very tender. Remove and cool slightly.
Puree with a hand blender until smooth. Adjust seasoning to taste and serve with a dollop of sour cream.
2 carrots, peeled and diced
15ml garam masala
5ml ground coriander
15ml tomato paste
250ml red lentils
2 bay leaves
250ml cooked, shredded chicken
250ml basmati rice
45ml lemon juice
60ml Greek yoghurt
coriander to serve
Heat oil in a large pot and gently fry onion and carrot for 10 minutes. Stir in the spices and cook for a few seconds.
Add the tomato paste, lentils, stock and bay leaves. Simmer covered for 20-30 minutes until the lentils are soft. Discard by leaves and puree until smooth.
Add chicken, rice and seasoning and simmer until the rice is tender.
Stir in the lemon juice and yoghurt and serve sprinkled with coriander.