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Beef, fennel and vegetable soup

AWW April 2010

Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Course: Lunch, Main
Favourite flavours: Soup

Beef, fennel and vegetable soup
INGREDIENTS

1 tablespoon olive oil
500g chuck steak, cut into 2cm pieces
1 medium (150g) brown onion,
chopped coarsely
2 baby (260g) fennel bulbs, sliced thinly
2 medium (240g) carrots, chopped coarsely
4 cloves garlic, chopped finely
2 teaspoons ground cumin
2 teaspoons ground coriander
pinch saffron threads
pinch chilli flakes, optional
1 litre (4 cups) water
1 litre (4 cups) beef stock
400g can diced tomatoes
400g can chickpeas drained, rinsed
¾ cup (90g) frozen baby peas
1 cup loosely packed fresh coriander leaves
METHOD

Heat half the oil in a large heavy-based saucepan; cook beef, until browned.

Add onion, fennel, carrot and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add the water, stock and tomatoes; bring to the boil. Reduce heat; simmer, covered, for about
1½ hours or until beef is tender. Stir chickpeas and peas into soup, and
simmer for a further 5 minutes.

Serve the soup sprinkled with the coriander leaves.


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