The weather has been so awful recently I have really wanted something warm for lunch. Whilst comforting root vegetable stews and soups are nice, this offers a nice variation and uses up some left over roast beef from a Sunday lunch. It also reminds me of the Thai/Chinese noodle type soups which would obviously contain wheat, and the beansprouts add an interesting texture. I make this soup with Coconut Aminos but you could easily make it with Tamari for a Gluten Free Soya Sauce option.
Thai Style Beef Soup
4 spring onions (plus one to garnish if you wish)
1 cup of chopped butternut squash
1 large carrot
1 - 2 cups of bean sprouts
1 cup of chopped cooked beef
1 - 2 cups beef or chicken stock
2 tbsp. coconut aminos
1 tbsp. honey (optional)
1 - 2 cloves of garlic
1 - 2 cm fresh ginger
1 red chilli
coconut oil for frying
Chop the vegetables into similarly sized chunks. Fry the garlic, ginger (grated or chopped) and chilli for a minute or so then add the vegetables (apart from the beansprouts). Fry until they start to soften. Add the beef and beansprouts. Finally cover with the stock and mix in the coconut aminos/tamari sauce and honey. Simmer until the vegetables are to taste.
Garnish with spring onion and chopped peanuts if you wish.