Oxtail Soup
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.7 | l | KNORR 1-2-3 SOUP Oxtail 200ptn |
| 500 | g | Rump steak cooked |
| 500 | g | Red peppers diced |
| 300 | g | Savoy cabbage finely shredded |
Preparation
Advance Preparation
Warm the serving bowls.
Method
1. Wash and prepare the vegetables. Cover and refrigerate until required for use.
2. Make up the soup as per manufacturers instructions, using 102g mix for 1.7L soup. Bring to the boil and keep hot.
3. Add the cooked beef and vegetables. Bring back to the boil.
4. Simmer for 4 minutes.
5. Serve ladled into warmed bowls.
Service Hint
Garnish each serving with sliced spring onions and KNORR Croutons.
Handy Hints:
The rump can exchanged for flaked oxtail meet if available.
Healthy Hint
Added salt is not recommended but if used keep to a minimum. If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
