I’m feeling a little melancholy that soup season is drawing to a close as the days warm up here on the Gold Coast. While there’s still a slight chill in the mornings and evenings, I’m making the most of it by cooking soups, stews and curries before the backyard barbecues and lighter salad meals take over. A good, hearty soup is comforting, nourishing and an excellent way to use up fresh vegetables.
This winter I started using a compact automatic soup maker and it has proven to be incredibly handy. It saves time and fuss: I simply add the ingredients, choose the setting and let the appliance do the work. No constant stirring, no risk of boiling over, and it produces reliably good results every time. I often prepare a batch on Monday night while making dinner so I have easy lunches ready for the work week.
This beef and vegetable soup is full of wholesome ingredients and balanced flavours. It’s a simple, healthy way to boost your vegetable intake, and it reheats well, which makes it ideal for meal prep. The recipe is forgiving — you can substitute similar vegetables or add others you have on hand without losing the essence of the dish.
INGREDIENTS
400 g beef rump steak, trimmed of excess fat and diced into 1 cm cubes
1 carrot, diced
1 zucchini, diced
1 potato, diced
1/2 cup dried soup mix (soak in 1 cup hot water for 30 minutes before use)
1 litre water
2 tsp chicken stock powder (or vegetable stock powder for a milder flavour)
Fresh parsley to serve
Salt and pepper, to taste
METHOD
1. Place all the ingredients into your soup maker or a large saucepan if cooking on the stove. If using a soup maker, set it to the “chunky” mode and let it run its cycle (about 28 minutes per cycle). For this particular quantity, two cycles are recommended, giving a total cooking time of approximately 56 minutes. If cooking on the stove, simmer gently for about 45–60 minutes until the beef is tender and the vegetables are cooked through.
2. When cooking is complete, taste and adjust seasoning with salt and pepper. Stir through freshly chopped parsley before serving to add brightness and a fresh herbal note.
STORAGE AND FREEZING
Store cooled soup in an airtight container in the refrigerator for up to 3 days. For longer storage, portion the soup into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove or in the microwave. When reheating, bring to a gentle simmer and stir occasionally to ensure even heating.
SERVING SUGGESTIONS
Serve this soup with crusty bread, a slice of toasted sourdough, or a crisp green salad for a light meal. For a heartier option, add cooked barley, rice, or small pasta shapes to individual bowls when reheating. A sprinkle of grated Parmesan or a dollop of plain yogurt can also add richness and depth.
VARIATIONS AND TIPS
– Swap beef for diced chicken or turkey for a lighter version. Vegetarians can use firm tofu or extra legumes and replace chicken stock powder with vegetable stock powder.
– Use seasonal vegetables you have available: leek, celery, parsnip, sweet potato or pumpkin all work well.
– If you prefer a smoother texture, blend a portion of the soup and then mix it back in to create a thicker base while keeping some chunks for texture.
– Adjust the seasoning gradually; stock powders can vary in saltiness, so taste towards the end of cooking.
I received the soup maker as a gift and appreciate how much easier it has made weekday meal preparation. The opinions expressed here, and the recipe and photos, are my own.