BEEF, SILVERBEET & CABBAGE SOUP

Ingredients:

500gms chuck steak, all visible fat removed, cut into 2cm chunks
1/2 bunch silverbeet, washed and chopped roughly
1/2 small white cabbage, washed and roughly chopped
1 tablespoon vegetable stock
2 tablespoons Extra Virgin Olive Oil or 90mls water (if on HCG protocol)
700mls water
1 onion, finely chopped
1 garlic, finely chopped
1 teaspoon organic tomato paste

Method:

Saute’ the onion & garlic with EVOO or 90mls of water until softened
Add the beef and stir until slightly browned
Season with a little himalayan rock salt or seaweed salt
Add the water, vegetable stock, tomato paste and boil for 5 minutes
Then simmer gently on low heat for approx 1 hour or until the meat is soft
Add the silverbeet and cabbage and cook on low heat for an additional 5-10 minutes or until cooked to your liking.

Thermomix Method:

Saute’ the onion & garlic with EVOO or 90mls of water in your Thermomix for 2 minutes, 100 degrees, speed 2
Add the beef and cook on reverse, 2 minutes, 100 degrees, speed 2
Season with a little himalayan rock salt or seaweed salt
Add the water, vegetable stock, tomato paste and cook for 20 minutes, 100 degrees, reverse, speed 2.
Place the simmering basket on lid in place of measuring cup and simmer until meat is soft, 20 minutes, 100 degrees, reverse, speed 2
Add the silverbeet and cabbage and cook for 5 minutes, 100 degrees, reverse, speed 2.