Broccoli Soup with Beef Fillet Skewers
Protein: Beef, Bone Broth · Dietary Fiber: Broccoli, Apple, Onion · Healthy Fats: Ghee/Coconut Oil, Coconut Milk
Serves 4, Preparation time: 30 minutes
Ingredients:
Topping:
300g beef fillet
Soup:
3 shallots, coarsely chopped
1 large yellow onion, thinly sliced
500g broccoli florets or frozen broccoli
1/2 apple, peeled and diced
2 potatoes, cooked and roughly chopped
1/2 teaspoon thyme
4 teaspoons JARMINO Bone Broth Concentrate dissolved in 700ml water (or 700ml JARMINO Beef or Chicken Bone Broth)
1/2 teaspoon oregano
1/2 teaspoon turmeric
1 teaspoon curry powder
1/2 teaspoon cinnamon
400ml coconut milk
2 tablespoons ghee or coconut fat
2 tablespoons olive oil
rock salt or sea salt, to taste
black pepper, to taste
ground chili, to taste
Serving suggestion: Garnish with toasted pine nuts and fresh parsley.
Preparation:
- Cut the beef tenderloin into 1 cm cubes and thread them onto wooden skewers. Then, season on a plate with some salt and pepper (and chili if you like), drizzling with olive oil.
- In a large pot, melt the coconut fat or ghee over medium heat. Add the shallots and onions. Sauté until they become soft.
- Add the broccoli florets, apple, potatoes, and the bone broth. If the vegetables aren’t fully covered, add extra broth or water. Increase the heat to high and bring to a boil. Let it simmer until the vegetables are tender, which takes about 15 to 25 minutes.
- Stir in the spices and continue cooking for another 5 minutes. Using a blender, puree the soup or strain it through a fine sieve. Pour the soup back into the pot, add the coconut milk, and stir everything well.
- Sear the beef fillet skewers in a pan over high heat on all sides for a short time. Ladle the soup into a bowl and garnish with toasted pine nuts and some parsley, if desired. Serve the beef fillet skewers on a separate plate.
