Gut healing beef & veg curry soup.

Warm and delicious curry soup the whole family will absolutely love, weeknight friendly prep time, and freezable!

Prep time: 25 mins

Cook time: 20 mins

Total time: 45 mins

Number of serves: 6-8

INGREDIENTS

·       3 tbsp of gut friendly fat (organic grass-fed butter, tallow, coconut oil)

·       500g organic grass-fed minced beef

·       2 tbsp curry powder

·       1 tbsp ground turmeric  

·       1 tbsp ground cumin

·       High quality sea salt to taste

·       1/4 (or more) tsp black pepper

·       1 medium onion diced

·       2 medium carrots grated

·       2 cups grated raw pumpkin

·       150-200g mushrooms of choice, sliced

·       5 cloves of garlic crushed and diced

·       1 knob fresh ginger, chopped finely

·       1 tin organic diced tomatoes  

·       2-3 large handfuls of chopped organic spinach

·       2 litres beef bone broth

INSTRUCTIONS

1.             Melt a tablespoon of chosen fat in a large pot. Add the minced beef, curry powder, turmeric, cumin, 1/2 tsp sea salt, and 1/4 tsp pepper. Brown the beef and set it aside. Leave the juices behind in the pot to sauté your veggies in.

2.             Melt another 2 tbsp of fat in the pot along with the beef juices left behind. Add onion and cook until translucent. Then add garlic and ginger, cook for a further few minutes. Then add carrot, pumpkin and mushrooms along with a big pinch of sea salt and cook on medium heat for about 10 minutes to soften and sweeten the veggies.

3.             Add the diced tomatoes and cook for a minute.

4.             Add the chopped spinach, bone broth, and cooked beef. Cook a further few minutes. Sea salt and pepper the soup to your taste and serve hot, with an optional dollop or swirl of plain organic yoghurt on top.