SOUPER GOOD warm up your winter

“Take your tastebuds on a world tour this winter with soups from Asia, Europe and the Middle East”

ITALIAN BEEF AND BARLEY SOUP

Preparation time 10 mins

Cooking time 2¼hours

Serves 4-6

2 Tbsp extra virgin olive oil
600g beef chuck steak, diced into 1cm pieces
2 brown onions, thinly sliced
2 cloves garlic, thinly sliced
¼cup tomato paste
1 Tbsp roughly chopped rosemary leaves
1L salt-reduced beef stock
1L water
2 carrots, cut into 1cm dice
2 parsnips, cut into 1cm dice
2 sticks celery, thinly sliced
400g can diced tomatoes
¼cup pearl barley
Sea-salt flakes and freshly ground black pepper, to season
Finely grated parmesan, to serve
Micro parsley leaves, to garnish
Edible pastry spoons, to serve (see recipe, this page)

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional).