Fresh vegetables has never ever been more
easy to prepare – or delicious. Add salt, pepper and olive oil. Put into the
oven so that the scent can fly.
‘The special thing of this soup is that you
can grill the vegetable in the oven separately when it is cooked. I only need
to add them in last minutes,’ .
Prepare: 25 minutes
Cook:
1 hour
Yield:
8 portions (3 British litters)
·
¼ cup of all-purpose flour
·
1 teaspoon of salt
·
½ teaspoon of pepper
·
1 pound of simmered beef (3/4 inch dices)
·
5 tablespoons of olive oil, divided
·
1 big Portobello mushroom, body taken out, chopped
·
1 medium onion, chopped
·
1 fennel body, chopped
·
1 clove, chopped
·
8 cups of beef-simmering water
·
2 cups of water
·
2 cups of diced pumpkin
·
1 big grilled potato, peeled and diced
·
2 big carrots cut into ½-inch slice
·
2/3 cup of oat rice, quickly-cooled
·
2 teaspoons of fresh parsley, chopped
Oat
beef soup with grilled vegetables
- In a small pan, mix the flour, salt and
pepper; sprinkle them to beef and turn over until it is blended. In
another pan, boil 2 tablespoons of olive oil at high temperature. Add
beef, and let it brown. Take out. - In that pan, boil 1 tablespoon of olive
oil at average-high temperature. Add mushroom, onion and fennel; cook and
stir in 4-5 minutes or until soft. Add garlic, cook for 1 more minute. Add
water and simmering water; stir well to remove the brown liquid. Put beef
into pan again. Boil, remove the heat. Cover and simmer in 40-60 minutes
or until soft. - Meanwhile, add pumpkin, potatoes, and
carrots in a greased 5x10x1-inch tray, sprinkle some oil and turn over.
Bake at 425 degrees in 15-25 minutes or until nearly soft. Stir well. - Add oat, parsley, nutmeg and grilled
vegetables into the soup; boil again. Remove the heat at low temperature
in 10-12 minutes or until the oat become soft. Add some parsley.