{"id":15384,"date":"2014-10-08T10:00:00","date_gmt":"2014-10-08T09:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=15384"},"modified":"2021-11-17T19:42:46","modified_gmt":"2021-11-17T19:42:46","slug":"spiced-beef-soup","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/spiced-beef-soup\/","title":{"rendered":"Spiced Beef Soup"},"content":{"rendered":"<p>From Sainsbury&#8217;s<\/p>\n<p>&nbsp;<\/p>\n<p>A warming, mildly spiced soup, packed with flavour.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/Recipes\/spiced%20beef%20soup.jpg\" width=\"374\" height=\"328\" \/><\/p>\n<p>Serves: 4<br \/>\nPreparation time: 10 Minutes<br \/>\nCooking time: 40 Minutes<\/p>\n<p>&nbsp;<\/p>\n<h4>Ingredients<\/h4>\n<p>1 tablespoon madras curry paste<br \/>\n1 onion, chopped<br \/>\n2 carrots, diced<br \/>\n75g potato, diced<br \/>\n250g Taste the Difference minced beef<\/p>\n<p>400g can chopped tomatoes<br \/>\n1.2 litres fresh beef stock<br \/>\nFreshly ground black pepper<br \/>\n2 tablespoons chopped coriander<\/p>\n<p>&nbsp;<\/p>\n<h4>Method<\/h4>\n<p>Sizzle the paste in a large saucepan with the onion for 3 minutes until softened.<\/p>\n<p>Add the carrots and potatoes and cook for a further 5 minutes.<\/p>\n<p>Add the beef and increase the heat, sear well. Now add the tomatoes and stock. Season with pepper and simmer gently for 30 minutes.<\/p>\n<p>Process half the soup until smooth and return it to the saucepan, stir well. Check the seasoning and ladel into bowls.<\/p>\n<p>Serve your Spiced Beef Soup garnished with chopped coriander.<\/p>\n<p>Cook&#8217;s tip: If using cooked beef, finely chop the meat and make as above.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Sainsbury&#8217;s &nbsp; A warming, mildly spiced soup, packed with flavour. Serves: 4 Preparation time: 10 Minutes Cooking time: 40 Minutes &nbsp; Ingredients 1 tablespoon madras curry paste 1 onion, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23483,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[2245,2461,258,276],"class_list":["post-15384","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-beef","tag-recipes","tag-soup","tag-spice"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15384","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=15384"}],"version-history":[{"count":3,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15384\/revisions"}],"predecessor-version":[{"id":15477,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15384\/revisions\/15477"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23483"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=15384"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=15384"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=15384"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}