- 1 tbsp rapeseed oil
- 1 large onion, halved and sliced
- 3 garlic cloves, sliced
- 200g extra lean stewing beef, finely diced
- 1 tsp caraway seeds
- 2 tsp smoked paprika
- 400g can chopped tomatoes
- 600ml beef stock
- 1 medium sweet potato, peeled and diced
- 1 green pepper, deseeded and diced
- 150g pot natural bio yogurt
- good handful parsley, chopped
- STEP 1
Heat the oil in a large pan, add the onion and garlic, and fry for 5 mins until starting to colour. Stir in the beef, increase the heat and fry, stirring, to brown it.
- STEP 2
Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 mins.
- STEP 3
Stir in the sweet potato and green pepper, cover and cook for 20 mins more or until tender. Allow to cool a little, then serve topped with the yogurt and parsley (if the soup is too hot, it will kill the beneficial bacteria in the yogurt).
Sweet potato is an easy-to-digest source of carotenoids, which supply vitamin A.
A regular intake of fermented foods like bio yogurt is good for the gut (where 60 per cent of our immune defences are), and may increase our resistance to viral and bacterial infection.
Goes well with
Recipe from Good Food magazine, October 2015