I’m really sad that soup season is nearly at end as the days are starting to get warmer here on the Gold Coast. So while there is still a slight chill in the air I am cooking soups, stews and curries before the return to the barbeque and salad meals commence.
I was gifted the Kambrook Soup Simple Maker this Winter and it has been a god sent in the kitchen. I will usually have a batch of soup cooking in it on a Monday evening while I am cooking dinner so I have my lunches made for work in the coming days. As the name suggests it is simple, I just pop my ingredients in, select the mode and let it do its thing. No worrying about boiling over or burning it just cooks it perfectly every time.
This beef and vegetable soup is so full of goodness, a delicious and healthy way to keep your vegetable intake up.
400gm Beef Rump Steak, fat removed and diced into 1cm cubes
1 Carrot, diced
1 Zucchini, diced
1 Potato, diced
1/2 Cup McKenzies Soup Mix (soak in 1 cup hot water for 30 minutes before use)
1 Litre Water
2 Tsp Chicken Stock Powder
Fresh Parsley to serve
Salt and Pepper, to taste
LET’S PUT IT ALL TOGETHER
1. Simply place all the ingredients into the soup simple, set to chunky and let it cook (28 minutes). You will need to repeat this twice. So a total of 56 minutes cooking time.
Add the fresh parsley and salt and pepper to taste when serving.
Store in the fridge in an air tight container for up to 3 days.
Freezer friendly: divide into portions into a freezer friendly container once cooled and freeze for up to 3 months.
I was gifted the Kambrook Soup Simple, all opinions, recipes and images are my own.