INGREDIENTS:

  • 1 leek, chopped
  • 1 onion, chopped
  • 2 cel­ery sticks, chopped
  • 1 gar­lic clove, crushed
  • 2 car­rots, chopped
  • 1 tb­sp soy sauce
  • 2 tb­sp toma­to puree/paste
  • 75g/3oz long grain rice
  • 125g/4oz tinned bam­boo shoots
  • 225g/4oz lean rump steak, fine­ly sliced
  • 1ltml/4 cups beef stock/broth
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray

INSTRUCTIONS:

  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the leeks, onion, cel­ery & gar­lic in a lit­tle low cal oil for a few min­utes un­til they soft­en. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1½-2 hours or un­til the veg­eta­bles and rice are ten­der and the steak is cooked through. Check the sea­son­ing and serve.
  3. Chopped fresh chives make a good gar­nish for this tasty soup.

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