
Peas & Carrot Soup
Ingredients
500g Beef Topside, cubed 2 tbsp olive oil 1 medium onion, finely chopped 2 garlic cloves, minced 2 medium carrots, diced 1 cup fresh or frozen peas 2 tbsp tomato paste 1 tbsp Maraqah Beef Stock Base 4 cups water or as needed 1 tsp ground coriander 1/2 tsp ground cinnamon 1/2 tsp black pepper 1/2 tsp salt (adjust to taste) Fresh parsley, chopped (for garnish)
Method
1. Brown the Lamb:
Heat olive oil in a large pot over medium heat. Add the cubed Beef and brown on all sides. Remove and set aside.
2. Sauté Aromatics:
In the same pot, add the chopped onion and garlic. Sauté until softened and fragrant, about 3 minutes.
3. Add Carrots and Peas:
Stir in the diced carrots and peas, cooking for another 2–3 minutes.
4. Incorporate Tomato Paste:
Add the tomato paste and cook for 1–2 minutes to enhance its flavor.
5. Season and Simmer:
Return the browned Beef to the pot. Add the Maraqah Beef Stock Base, ground coriander, cinnamon, black pepper, and salt. Pour in 4 cups of water, stirring to combine.
6. Cook the Soup:
Bring to a boil, then reduce heat to low and cover. Let it simmer for 45–60 minutes, or until the lamb is tender and the flavors meld beautifully. Add more water if the soup becomes too thick.
7. Serve:
Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or over rice.