Winter Soup from WHOLE: Bowl Food for Balance by Melissa Delport
When you’re cooking red meat in a soup, don’t rush it. The longer you cook it the more tender it will become. For soups, I always use meat on the bone because it creates a bone broth base...
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Ingredients
- 2 handfuls chopped spinach
- 400 grams cooked butter beans
- 1 cup shredded red cabbage
- 1 cup finely chopped celery
- 8 cups beef stock
- 3 large leeks, washed and sliced
- 600 grams beef shin, with bone
- 2 cloves garlic, minced
- 4 large carrots, chopped
- 4 plum tomatoes, chopped
- 1 onion, chopped
- 2 teaspoons coconut oil
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