Graham has made several batches of this thick warming soup every winter for as long as I can remember. Sometimes it is very thick and we feel we have had a full meal with a loaf of crusty bread. Other times we add more water to make it more like soup.
1 oxtail or shin of beef
3 sticks celery
1 cup soup mix
1 litre vegetable or beef stock
2 tablespoon soya sauce
Salt and pepper to taste
- Grate the carrots and swede
- Slice the other vegetables into small pieces no more than 1cm thick
- Put the oxtail into the bottom of a large heavy saucepan
- Add stock then vegetables
- Spread the soup mix on top
- Bring to the boil then simmer gently for 6-7 hours, stirring from time to time to stop the soup sticking to the bottom of the saucepan
- Towards the end of the cooking time, stir in the soya sauce, salt and pepper
- Serve hot in bowls with toast fingers or crusty bread for lunch or dinner.
- If you have a slow cooker, it is ideal for this soup. Follow the recipe and put the cooker on low and cook the soup for 8 hours. The meat will simply fall off the bone.
- For a vegetarian version, disregard the oxtail and use more soya sauce and spices such as cumin and cardamom (1-2 teaspoons of each) and sprinkle with grated cheese