Chunky Potato and Beef Soup

Ingredients

Vegetable oil -2tbsp

Lean braising streak (cut into strips) -8

Potatoes (Halved)

Carrot (Diced)-1

Celery stalks (Sliced)-2

Leeks (Sliced)-2

Beef stock -31/2cups

Baby corn (Sliced) -8

Bouquet garni -1

Dry sherry-2tbsp

Salt and pepper

Fresh parsley (Chopped)

Method

• Heat the vegetable oil in a large pan, add the strips of meat to the pan and cook for 3 minutes turning constantly , include the potatoes, carrot, celery and leeks to the pan cook for an additional 5 minutes, stirring.
• Add the beef stock into the pan and bring to a boil, reduce the heat until the liquid is simmering, then add the baby corn and the bouquet garni , cook for an additional 20 minutes.
• Take off from the heat and remove and discard the bouquets garni, stir the dry sherry into the soup season to taste with salt and pepper.
• Ladle the soup into warmed bowls, garnish with chopped parsley and serve immediately. 

       Benefits 

• Beef (Provides master antioxidant, preventing illness, reduce chronic diseases, high protein).
• Potato (No fat, rich in fiber, magnesium, antioxidants, maintain bone structure and strength).
• Vegetable oil (Decrease heart disease, breast cancer, boost immune system, and promotes growth).