/getattachment/49a27879-00b1-40c6-8310-26d6f378d94b/Beef-Kebabs-with-Potato-and-Carrot-Soup.aspx

Beef Kebabs with Potato and Carrot Soup Recipe

Combine a braai with a soup in this hearty winter dish that’s packed with flavour.

Difficulty

Medium

Prep Time

30 minutes

Cooking Time

1 hour

Serves

Print Recipe

Recipe Ingredients

SPAR Tender and Tasty beef rump kebabs, braaied or cooked according to package instructions.
2 tablespoons SPAR olive oil
1 SPAR Freshline onion, peeled and chopped
2 SPAR Freshline garlic cloves, peeled and minced
500g SPAR Freshline carrots, peeled and chopped into chunks
500g SPAR Freshline potatoes, peeled and chopped into chunks
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
500ml SPAR vegetable stock
Salt and pepper to taste
SPAR Freshline parsley or chives, for garnish

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until soft and translucent.
Add the chopped carrots and potatoes to the pot and stir well to coat them with the onion and garlic mixture.
Add the dried thyme, dried rosemary, and bay leaf to the pot. Stir to combine.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and simmer for about 20-25 minutes, or until the vegetables are tender.
Remove the bay leaf and use a potato masher or immersion blender to slightly mash some of the vegetables until the stew is thickened but still has some chunks remaining.
Season the stew with salt and pepper to taste and top with the beef skewers. Garnish with parsley or chives.