Thai beef soup with vegetables

Irish potato soup

• 1 tbsp olive oil
• 1 large onion, chopped
• 1 red capsicum, chopped
• 3 pips garlic, crushed
• tomato, diced
• 1 liter water with 1 cube of fish stock
• Pinch of saffron
• 1 bay leaf
• lemon rind
• 400 g fish fillet, cubed
• 1/2 cup finely shredded
  fresh basil
• 1 tsp chili powder

1. Heat the oil in a large saucepan over medium heat. Add the onion and capsicum and cook, stirring, for 10 minutes or until onion softens slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.
2. Add the tomato, fish stock, saffron, bay leaf and lemon rind. Bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until soup thickens slightly.
3. Add the fish and cook, uncovered, for 5 minutes or until fish is just cooked.
4. Ladle the soup among serving bowls. Sprinkle with basil and season with pepper. Serve immediately.

Ingredients

• 500g stew beef
• 1 liter water with beef stock
• 1 bay leaf
• 1 tsp fresh rosemary, minced
• 1 onion, diced
• chili powder to taste
• 1 carrot, diced
• 1 stalk celery, diced
• 1 baked potato, diced
• 1 can diced tomatoes
• 3 tbsp peas (to be added last)

Method

1. Heat oil, sauté onion, celery, carrot till fragrant.
2. Add stew beef. Stir for 3 minutes. Add water and beef stock.
3. Add the rest with  and simmer for 40 hour.
4. Add peas, and bring to boil again.

Cook time 25 minutes
Serve  4

Ingredients

• 300 ml chicken base soup
• 300 ml milk
• 5 medium potatoes, peeled and diced
• 2 big onions, chopped finely
• 1/2 tsp chili powder
• 1 tbsp butter
• salt and pepper to taste
• garnishing

1. Melt the butter and sauté chopped onion and potatoes
2. Add chicken soup, cover and simmer over low heat for 20 minutes.
3. Add milk, chili powder and heat for 1 minute.
4. Add salt and pepper.
5. Garnish.