Name: Corned Beef and Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tbsp sunflour oil; 1 medium onion (peeled and diced); 340 g (12 oz) tin of corned beef (roughly chopped); 1 1/3 litres (5 1/2 cups) beef stock (Hot water plus 3 stock cubes. Use gluten-free cubes if required.); 4 medium carrots (peeled and chopped into bite-size chunks); 2 medium potatoes (peeled and chopped into bite-size chunks); 1 small head cauliflower (chopped into small florets); 1 tsp cider vinegar (or use the vinegar from a jar of beetroot or pickled cabbage as I often do); ¼ tsp salt; ¼ tsp black pepper; 1 tbsp cornflour (cornstarch for US); 3 tbsp cold water; freshly chopped parsley (to serve)

Description

A hearty corned beef and vegetable soup, perfect for a comforting meal.

Ingredients

Scale

1 tbsp sunflour oil
1 medium onion (peeled and diced)
340 g (12 oz) tin of corned beef (roughly chopped)
1 1/3 litres (5 1/2 cups) beef stock (Hot water plus 3 stock cubes. Use gluten-free cubes if required.)
4 medium carrots (peeled and chopped into bite-size chunks)
2 medium potatoes (peeled and chopped into bite-size chunks)
1 small head cauliflower (chopped into small florets)
1 tsp cider vinegar (or use the vinegar from a jar of beetroot or pickled cabbage as I often do)
¼ tsp salt
¼ tsp black pepper
1 tbsp cornflour (cornstarch for US)
3 tbsp cold water
freshly chopped parsley (to serve)

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Instructions

Heat the oil in a large saucepan.
Add the onion and cook on a medium heat for 3-4 minutes, stirring occasionally until the onions softens.
Add the chopped corned beef and stir into the onions (no need to cook it through).
Pour in the beef stock, stir and bring to the boil.
Add in the carrots and potatoes and simmer for 10 minutes. Stir a few times to break up the corned beef.
Stir in the cauliflower, cider vinegar, salt, and pepper, then simmer for a further 10 minutes, stirring a couple of times during cooking.
Mix the cornflour with the cold water in a small bowl to make a slurry. Stir a little of the slurry at a time into the soup, until the soup thickens to your liking.
Taste the soup and season further if required, then divide between four bowls.
Top with parsley before serving for a dash of colour.

Notes

This soup is a great way to use leftover corned beef.
Adjust the seasoning according to taste.
Can be served with crusty bread for a complete meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 20g
Cholesterol: 60mg